Greetings!  This week I am sharing with you my menu from my second cooking class……an easy Southern supper……featuring shrimp & grits……is there anything more classically Southern?  Not really.  I learned how to make shrimp & grits in the late 90s, after having visited Savannah, Georgia  & dined at Elizabeth on 37th, which to this day, continues to be one of my favorite restaurants in the Southeast.  Needless to say, dinner was superb, & I instantly bought the cookbook, Savannah Seasons, written by then chef & owner, Elizabeth Terry, recipient of the l995 James Beard Award as Best Chef in the Southeast. After having read the book in its entirety……including the forward from Pat Conroy, whose words recreate in your mind every taste & smell you experienced while dining at Elizabeth on 37th……I was inspired to learn everything I could about Southern cooking & cuisine.

My recipe for shrimp & grits is a variation from Elizabeth on 37th.  Over the years, the recipe has evolved……into what I hope, you will enjoy to serve as well to your family & friends.  All you need is a light, refreshing salad……such as my cranberry, orange & almond salad……to complement the richness of the shrimp, “red-eye gravy” & cheesy grits.  Actually, the cheesy grits make a wonderful dish to serve anytime, whether for supper, breakfast, or brunch……the grits are creamy, comforting & will make a grits-lover out of everybody!

For starters, I decided we needed a quick, light appetizer & a light first course to enjoy while my students sipped on wine & watched the shrimp & red-eye gravy……a sophisticated version of the Southern classic……shiitake mushrooms, shallots, espresso, Bloody Mary mix & country ham……being prepared.  Pimento cheese is a Southern staple, but I will admit that I am not a mayonnaise fan……so instead, we created a hot pimento cheese fondue……cheese, pimentos, wine & fat-free sour cream……served as a fondue with celery sticks & french bread rounds……this a perfect & easy prelude to a Southern supper……the fondue can be made in less than 15 minutes……you cannot get any easier than that……

……have you ever tasted a Vidalia onion?  If not, you do not know what you are missing……these are truly the sweetest onions ever grown……Vidalia onions, from Vidalia, Georgis, are seasonal onions, typically harvested in late March through Septmeber……though, I did find Vidalia green onions this past weekend at The Fresh Market, so these little gems are on their way…..

……roasting the onions intensifies their sweetness……once roasted the onions are amazingly easy to peel……I simply popped the onions into my Vitamix, added a little stock, a touch of five-spice powder & cayenne……& placed the Vitamix on “hot soup “mode……& finished the soup with a touch of crème fraîiche……seriously, we had a delicious, fragrant, low-calorie onion soup in minutes……if you have not purchased a Vitamix, now is the time……

for dessert, what is more Southern than bananas, pecans & bourbon?  I am not a fan of banana pudding or pecan pie……both are too sweet……but, combining bananas & pecans, with a little cinnamon, sugar & butter……the flavor is sublime……I recently was inspired by a recipe for banana pecan crostata by Karen Barker, another James Beard award recipient……I added my own twist to it & the crostata is incredibly easy & quick to make……serve the crostata with Talenti® sea salt caramel gelato & my salted chocolate bourbon sauce for a real treat!

I hope you enjoy my easy Southern supper featuring shrimp & grits…..my students certainly did……

……for a centerpiece, purchase a few bouquets of tulips to brighten your table……

……the best part about living in the South is that Spring really does come early……what could be better than enjoying a gorgeous bouquet of tulips while enjoying a quintessentially Southern supper……if you prefer to go directly to the recipe pages, plase click on the menu titles……otherwise, enjoy the step-by-step instructions below……remember, connect-celebrate-entertain……cheers!

An Easy Southern Supper

Hot Pimento Cheese Dip with Celery & French Bread Rounds

Roasted Vidalia Onion Soup

Shrimp with “Red-Eye Gravy” & Cheesy Grits

Cranberry, Orange & Almond Salad

Banana-Pecan Crostata

Hot Pimento Cheese Fondue with Celery & French Bread Rounds
- serves 6-8 as an appetizer or starter

• ½ cup dry white wine, such as Sauvignon Blanc
• 4 cups shredded Mexican cheese
• 7-ounce jar pimento strips
• 8 ounces fat-free sour cream
• Tabasco® hot sauce (optional)
• 1 bunch celery, washed & cut into 3-inch “sticks”
• French bread rounds

“easy” pearl……for added punch, try substituting sharp Cheddar cheese for the Mexican……the cheddar is a little stronger……sometimes, I will use half sharp Cheddar & half shredded Mexican……

1.  In the bottom pot of a double boiler, fill halfway with water & bring to a boil.  Place the top pot inside the bottom pot, and add the wine & cheese.  Whisk occasionally as the cheese begins to melt.

2.  While the cheese is melting, drain the pimento strips & chop……set aside.

3.  When at least half the cheese is melted, add the fat-free sour cream & whisk until smooth.

……Whisk the pimento into the melted cheese.  Add a couple shakes of Tabasco, if desired.

4.  Pour the hot pimento cheese into a fondue pot, heat the burner & serve with the celery sticks & bread rounds.

Roasted Vidalia Onion Soup
- serves 6 as a first course

• 4 Vidalia onions
• 1 cup organic chicken or vegetable stock
• ½ teaspoon five-spice powder
• ¼ teaspoon ground cinnamon
• ⅛ teaspoon cayenne pepper
• ¼-½ teaspoon kosher salt
• ¼ cup crème fraîche
• 4 sprigs of Italian parsley (optional)

“easy” pearl……since Vidalia onions are seasonal, you can substitute another sweet onion, such as Walla Walla……but, try the Vidalia onions……you will love this soup……

1.  Preheat your oven to 300º.  Line a baking sheet with aluminum foil, then place the whole onions on the baking sheet.  Place the onions in the oven for 1-1½ hours to roast.

When done, the onion will be soft & the skins will collapse when you press on the onions.  Remove from the oven & allow to cool, about 20 minutes.

2.  Peel the outer skins from the cooled, roasted onions by simply peeling away the skins……the skins will come right off……you can cut off the ends, if necessary……drop each peeled onion into your blender or food processor……pulse if needed to make room to accommodate all the onions.

3.  Add the chicken stock, five-spice powder, cinnamon, cayenne & ¼ teaspoon kosher salt to the onions.

4.  If using a Vitamix, turn to the hot soup setting.  If using a regular blender or food processor, blend/pulse until smooth, then pour into a saucepan to thoroughly heat the soup.  Taste & add more salt if needed.
5.  Add the crème fraîche to the soup……pulse for a minute with the Vitamix® or whisk to blend if using a saucepan.

6.  Pour/ladle the soup into individual soup bowls or cups.  If desired, mince the parsley & garnish the soup just prior to serving……enjoy!

Shrimp with “Red-Eye Gravy” & Cheesy Grits – adapted from Savannah Seasons by Elizabeth Terry
- serves 6 as a main course

Cheesy Grits
- serves 6-8 easily

• 6 cups water
• 1½ cups grits
• ½ teaspoon kosher salt
• 1 clove garlic
• 1 cup shredded Cheddar cheese
• ½ cup heavy cream

“easy” pearl……my favorite grits are from The Old Mill of Guilford, which was founded in 1767 & continues to be a working mill today……in addition to their grits, which are superb, they also produce a wide variety of grains & flows, as well as mixes, which make great hostess gifts……

1.  In a 3 or 4-quart heavy saucepan, combine the water, grits, & salt.  Mince the garlic & add to the saucepan.  Allow the contents to sit for 3-4 hours before cooking……allowing the grits to sit in the water before cooking results in a creamier texture.

2.  About an hour before serving, place the stove heat on medium & slowly bring to a boil, occasionally whisking as the water heats……

……Once the water boils, reduce the heat to low, whisking the grits more frequently until all the water has been absorbed.   Cover with a lid & reduce the heat to simmer.

3.  About 15 minutes before serving, whisk in the cheese & cream.  Increase the heat to low & whisk until the cheese has melted.  Recover to prevent the grits from thickening too much.  Serve & enjoy with the shrimp & red-eye gravy……

Shrimp & “Red-Eye Gravy”
- serves 6-8 as a main course

• ½ pound country ham
• 6 tablespoons unsalted butter or Smart Balance® butter
• ½ pound shiitake mushrooms
• 6 large cloves garlic
• 2 large shallots
• 1 large jalapeño (optional)
• ½ cup strong freshly brewed coffee or espresso
• 1 tablespoon cornstarch
• 1 cup spicy Bloody Mary mix
• 1 teaspoon dried thyme
• freshly ground black pepper
• kosher salt
• 2 pounds large raw shrimp
• 1 teaspoon Tabasco® hot sauce
• ¼ bunch Italian parsley

“easy” pearls……if you really like “spicy”, add the chopped jalapeño when you add the coffee to the sauté pan……my favorite shrimp to buy are the “e-z” peel shrimp at Harris-Teeter……you can quickly peel, as the shrimp are already deveined……my favorite Bloody Mary mix for this recipe is Zing Zang……many grocery stores carry this & it is available online as well……

1.  Dice the country ham into ½-inch pieces……

……Melt 2 tablespoons butter in a sauté pan, add the diced country ham & sauté over medium heat until the ham becomes brown & crispy.

2.  While the country ham is browning, remove the stems from the shiitake mushrooms & slice the caps into ½-inch slices……add with a tablespoon butter to the country ham, continuing to brown the ham & also browning the mushrooms……do not cover with a lid, as you will steam the mushrooms & soften the ham.

3.  Meanwhile, chop the garlic & the shallots……the easiest way to chop shallots is to slice the shallot horizontally, then vertically cut each slice……you will end up with perfectly diced shallots this way.

4.  Add ⅔ the garlic & all the shallots to the mushrooms & country ham……add an additional tablespoon butter to the sauté pan……sauté until the shallots become translucent.

5.  While the shallots & garlic are cooking, cut the jalapeño into chunks & place in a mini-chopper……pulse until finely chopped……for less heat, remove the seeds before chopping……set aside, as this will be a garnish with the parsley for those who want a little extra zing……

6.  Add the coffee/espresso to the sauté pan & deglaze the pan, being sure to scrape the bottom & sides with a wooden spatula to remove all deliciousness from the pan, which will enhance the gravy’s flavor.  Reduce the heat to medium-low.

7.  Add the cornstarch to the Bloody Mary mix, whisking well to ensure that the cornstarch is completely dissolved.  Pour this into the sauté pan, stirring constantly create a smooth gravy.  Add the dried thyme & a few grinds black pepper.  Add kosher salt to taste……be careful to not oversalt, as the country ham is very salty.  Increase the heat & bring almost to a boil, then reduce the heat to low……the sauce will thicken over time, and will be perfect after about 10 minutes.

8.  OK……shrimp time……earlier in the day, peel & devein the shrimp……or have your fishmonger do this for you…..if doing this yourself, keep the shrimp on ice while you peel, then place in an ice bath to ensure their freshness.

9.  As soon as the gravy begins to thicken, melt the remaining butter in another sauté pan & add the remaining ⅓ garlic to the pan……sauté until the garlic becomes translucent.  Add the shrimp, sautéing until the shrimp just turn pink.  Add a couple shakes of Tabasco while you sauté.

Transfer the shrimp to the gravy, using a slotted spoon……you do not want to add the juices from the shrimp, as it will thin the gravy & make it watery.  Allow the shrimp & gravy to simmer for about 5 minutes.

10.  While the shrimp & gravy are simmering, finely chop the parsley.

11.  On either plates or bowls, serve the cheesy grits, then top with the shrimp & red-eye gravy, being sure to equally distribute the shrimp & gravy over the grits.  Garnish with the parsley & jalapeño, if desired.

Cranberry, Orange & Almond Salad
-serves 6 as a side dish or salad course

• 1-5 ounce clamshell Earthbound Farm® Organic Spring Mix
• 1-11 ounce can mandarin oranges, drained
• ½ cup dried cranberries
• ½ cup almond slivers
• O Pomegranate Vinegar
• good quality olive oil
• sea salt
• freshly ground black pepper

1.  Place the greens, oranges, cranberries & almonds into a large mixing bowl.  Toss to combine.
2.  Splash a little vinegar & olive oil, toss a little more, then salt & pepper to taste.  Taste a sample & adjust dressings/seasoning accordingly.

Banana-Pecan Crostata – adapted from Not Afraid of Flavor by Ben & Karen Barker

• 1 Pillsbury® refrigerated unroll-and-fill pie crust
• ground cinnamon
• 1 cup pecan pieces
• 4 ripe, firm bananas
• ¼ cup sugar
• ¼ unsalted butter
• 1 pint Talenti® Sea Salt Caramel Gelato
• 1 recipe Salted Chocolate Bourbon Sauce

1.  Preheat your oven to 300º.

2.  Unroll the pie crust & roll out the dough on a Silpat® to half the original dough’s thickness.  Sprinkle the dough generously with ground cinnamon.
3.  Place the pecan pieces on a baking sheet.  Toast the pecans in the preheated oven for 10 minutes.  Increase the oven temperature to 400º.

4.  Thinly slice the bananas & place the bananas on the pie crust in a circular fashion, leaving a couple inches of pie crust free of bananas.  Create a double layer of bananas.

5.  Sprinkle the pecan pieces over the bananas.  Sprinkle the sugar over the pecans.

6.  Fold the free edges of the pie crust over the bananas in an overlapping fashion.  Melt the butter in the microwave, then brush the crust with the melted butter.  Drizzle the remaining butter over the  pie contents.

7.Bake the pie for 25 minutes……you want the crust beautifully golden brown.

8.  Let the pie cool.  Cut into wedges & serve with the sea salt caramel gelato & salted chocolate bourbon sauce.

Salted Chocolate Bourbon Sauce
- makes about 2½ cups

• ⅓ cup heavy cream
• ¼ cup bourbon
• ½ teaspoon Ritrovo® Sweet & Salt
• 12 ounces dark chocolate chips

1.  Combine the cream & bourbon in a saucepan.  Add the Sweet & Salt.  Warm the liquids.

2.  Add the chocolate chips to the pan.

Whisk the chocolate & the liquid until well combined & a smooth sauce is created.  Keep warm until ready serve.

an easy Southern supper……featuring shrimp & grits……

Happy Almost Spring!  In this post I will share with you my last of three cooking classes……a skinny dinner party menu.  What could be better than an evening when you hosted a dinner party with all of the flavor & none of the guilt?  Is it even possible?  Yes.  Whether you are concerned about an upcoming Spring Break, Spring wedding, party, or even that far-off Summer vacation, when you want to look your best……& maybe “skinniest”……it is great to have a menu that you can serve to both family & friends that will be healthy, delicious, and skinny all at the same time.

Williams-Sonoma recently presented their Wellness Collection, a groups of sauces, soups, & seasonings designed to be healthy alternatives to most bottled cooking sauces & soups.  The products are rich in nutrients and vitamins, low in fat and cholesterol, vegetarian, and naturally gluten-free.  For the cooking class, I thought it would be fun to try the Sautéed Kale, Chickpea & Tomato Braising Sauce & create a “skinny” one-pot wonder.  This is truly one of the easiest “do-ahead” dishes ever……simply sear skinless, boneless chicken breasts……add sautéed mushrooms,  a mirepoix, additional canned chickpeas & tomatoes, as well as pitted black olives & roasted red peppers……add the braising sauce……slow cook……not only will you love the way your home smalls, but you will be completely satisfied by the rich, succulent flavors bursting in your mouth with every bite……& it’s skinny!

Since this is a one-pot wonder, I needed to think of the other components in the dish……rather than a gluten or a “carb”, we instead made a cauliflower-parsnip-celery purée to accompany the chicken……which tasted better than mashed potatoes……without all the calories.  The purée was served over a bed of baby kale.  I am a big fan of this superfood, especially baby kale……it’s just so good, & Earthbound Farms® sells beautiful, deliciously tender baby kale that can be used in a variety of ways.  What could be better?  Only one thing……”girl time” during cooking class……

To start the evening, I served skinny caviar dip……I have been making this incredibly easy dip for years, & it is a true crowd-pleaser.  While I will admit that Cape Cod Reduced Fat potato chips are not exactly the “skinniest” accompaniment, the combination is delicious……here, moderation is the key……

I also love serving large cocktail shrimp with the skinny caviar dip……

……I recently discovered these delicious cucumber “chips” from The Fresh Market……perfect with the caviar dip & (hopefully) a heathy alternative to potato chips……

……as a first course, why not serve a creamy, slightly sweet, yet skinny carrot “cake” soup……when made in a Vitamix®, the texture is amazing……& the soup is hot, thanks to the hot soup setting on the Vitamix®……how could there be anything easier?  This soup is truly a play on carrot cake, having both walnuts (thanks to the Vitamix®, you would never be able to tell) & fat-free evaporated milk in the soup……it is a great prelude to the braised chicken……

……I own the Vitamix Professional 750 blender, which is carried by Williams-Sonoma……what I really like about this particular model is its shorter, wider shape……it still has a 64-ounce capacity not only allows it to blend faster, finer and more efficiently, but the Vitamix® also easily fits on my under-cabinet counter, enabling me to use it constantly……for smoothies, frozen desserts, hot soups, you-name-it……it even has a “wash” mode……it doesn’t get any better than that……

……for dessert……for all you chocolate lovers, how about a chocolate sorbetto-affogato-martini?  This is your dessert, coffee & after-dinner drink all rolled into one……with alot less calories……I love Ciao Bella Chocolate Sorbet……add a shot of espresso & a splash of vanilla vodka……& a Pirouline cookie to sip on the martini……OK, the cookie is a bit indulgent……is there anything better?  Yep……more “girl time”……

……I hope you enjoy this skinny dinner party menu……not only is it easy & quick to make, your guests will never believe you when you say, “Hey, we are going ‘skinny’ tonight”……but, heck, who cares……

……all that really matters is that you connect-celebrate-entertain!  Cheers!

A Skinny Dinner Party Menu

Skinny Caviar Dip with Shrimp & Chips

Creamy Carrot “Cake” Soup

Braised Chicken with Chickpeas, Olives, Peppers & Kale
Served over Cauliflower-Parsnip-Celery Purée & Baby Kale

Chocolate Sorbetto-Affogato “Martinis”

Skinny Caviar Dip with Shrimp & Chips
- serves 6-8 as an appetizer

• 2 ounces red caviar, drained
• 8 ounces fat-free or light cream cheese, room temperature
• ½-1 pound precooked large shrimp
• 1- 8 ounce bag Fresh Market cucumber chips
• Cape Cod® Reduced Fat potato chips

“easy” pearl……Romanoff Vodka Lumpfish Caviar is perfect for this dip, & I have been using this brand for years…….the caviar works perfectly with the cream cheese & the price is right……

1.  Place the caviar & cream cheese in a bowl.  Using a rubber spatula, fold the caviar into the cream cheese.

Continue until the caviar is equally distributed throughout the cream cheese.  Refrigerate until ready to serve.

2.  Serve with the large shrimp, cucumber chips & potato chips……enjoy!

Creamy Carrot “Cake” Soup
- serves 6-8 as a first course or luncheon course

• 16 ounces baby cut carrots
• 1½ cup vegetable stock
• 1 teaspoon pumpkin pie spice
• 1 teaspoon vanilla
• ½ cup walnuts
• 2 tablespoons sugar
• kosher salt
• ¾ cup fat-free evaporated milk
• pumpkin pie spice (for garnish)

1.  Either in a steamer basket or immersed in water, cook the carrots until fork-tender.  Drain.

2.  Place half the cooked carrots with the vegetable stock in a blender or Vitamix®.  Blend until smooth.  Add the remaining carrots & blend until smooth.

3.  Once the carrots are blended & smooth, add the pumpkin pie spice, vanilla, & walnuts.  Again, blend till smooth……you want the walnuts to be completely pulverized!

4.  Lastly, add the sugar, a ½ teaspoon salt, & the evaporated milk……if using the Vitamix®, place on the hot soup “mode”……if using a regular blender, simply blend till smooth, then pour into a saucepan & heat thoroughly……add additional kosher to taste, if needed.  Serve in soup bowls or cups, sprinkle with additional pumpkin pie spice & enjoy!

Braised Chicken with Chickpeas, Olives, Peppers & Kale
- serves 6-8 as a main course

• 6-8 boneless, skinless chicken breasts
• olive oil
• 6 fresh garlic cloves
• 1 medium sweet onion
• 8 ounces baby carrots
• 4 celery stalks
• kosher salt
• freshly ground black pepper
• 16 ounces sliced white mushrooms
• 1 can chickpeas, drained
• 1 can medium pitted black olives, drained
• 1 can H.T. Traders roasted red piquillo peppers
• 1 jar Williams-Sonoma Sautéed Kale, Chickpea & Tomato Braising Sauce
• 1-14 ounce can crushed tomatoes
• 1 pint grape tomatoes
• 2-5 ounce clamshells Earthbound Farms® Baby Kale

“easy” pearl……if you do not have a Harris Teeter nearby, any roasted pepper packed in water can be substituted……also, if you wish to add more chickpeas, olives, peppers, & tomatoes, that is perfectly fine, as you will have a great sauce to freeze & use over chicken, fish, grilled veggies or pasta……I really prefer to make this dish a day ahead, which can be done in less than an hour, so all I have to do the next day is braise & make the purée……& serve……very easy……Earthbound Farms® Baby Kale is always available at The Fresh Market……if you cannot find baby kale, or you do not like this veggie, spinach can easily be substituted……if you are not a big purée fan, pearl couscous (Israeli or Lebanese) can be substituted……for this menu, I found jarred cherry tomatoes at Williams-Sonoma, which add great color & were delicious in this dish……Amazon also carries jarred or canned tomatoes, but I have also tried the dish with grape tomatoes, which work just as well……

1.  In a large, heavy (9-quart or so) dutch oven, pour a splash of olive oil, then place the chicken breasts in the dutch oven, & over medium-high heat, sear the chicken breasts on both sides until you have a beautiful, brown crust on both sides.  The chicken is properly seared when it easily releases from the pan……until then, then chicken appears adherent to the pan……do not pull……be patient……also, keep the lid off the pan & use a splatter screen so you do not destroy your stove……this process takes about 10-12 minutes per side……

2.  While the chicken breasts are searing, smash the garlic cloves with the side of your knife……place the cloves under a wide knife & give a good whack with the palm of your hand……next, chop the onions into a small dice.  Thinly slice the carrots & celery stalks.

3.  Just before the chicken is done searing, salt & pepper the breasts & set aside in a deep platter or bowl……the chicken will release juices while resting……you will want to add this to the dish.

4.  Add the mushrooms to the dutch oven, adding a smidge more olive oil, if needed.  Sauté the mushrooms over medium heat until well-caramelized & crusty brown……this will impart great flavor if you allow the mushrooms to brown this way…….remove from the pan using a slotted spoon, & set aside.

5.  Next, add the garlic, onions, carrots & celery to the dutch oven.  Sauté the vegetables just until slightly softened, about 3-4 minutes.  Be sure to use a wooden spatula to remove all the bits of chicken & mushroom from the pan.

6.  While the vegetables are sautéing, drain the can of peppers & coarsely chop.

7.  Once the vegetables are softened, add the chicken & juices back to the pan.  Sprinkle the mushrooms over the chicken.  Add a sprinkle of kosher salt & a few grinds of pepper.

8.  Next, add the chickpeas, black olives & chopped peppers.  Sprinkle with kosher salt & pepper.  Pour the crushed tomatoes, then the braising sauce on top & cover.  Refrigerate until ready to braise……

9.  When ready to braise, preheat your oven to 250º.  Place the dutch oven in your oven & braise for 4 hours……your home will smell delicious!
10.  While the chicken is braising, prepare your purée……keep warm until ready to serve……slice the grape tomatoes into quarters……

11.  Serving time……remove the dutch oven from the oven……place a good handful of baby kale in pasta bowls or large soup plates……spoon a large dollop (1-1½ cups) of purée over the kale……

……get a long-handled spoon & remove a chicken breast from the dutch oven……spoon all the various veggies & sauce over the chicken……sprinkle with the cherry tomatoes & serve……bon appétit!

Cauliflower-Parsnip-Celery Purée
- generously serves 6-8

• 1 pound fresh parsnips
• 1 head cauliflower
• head of celery, less 4 stalks for braised chicken
• ½-1 cup Smart Balance® Olive Oil Butter
• kosher salt

1.  Prepare your vegetables……peel the parsnips cut into 1-inch pieces……cut the cauliflower into 1-inch florets……chop the celery into 1-inch chunks……set aside……if your veggies feel “limp”, immerse them in bowls of ice water for a couple hours until they are rehydrated & “crispy”……

2.  About 30 minutes before serving, steam the veggies separately.  I prefer to steam the veggies separately, because their cooking times vary.

I steam one veggie at a time……it should only take about 10 minutes for each veggie……just test a piece……if the veggie is not soft when bitten, then a couple of minutes longer……

3.  Place about half the veggies in a blender or Vitamix®……add a little Smart Balalnce® butter & a touch of salt……blend……add more veggies as you blend……& more butter according to your desired consistency……I like the veggies to have the consistency of mashed potatoes……if using a Vitamix, pulse to incorporate all the veggies……do not over blend……then, turn to the “hot soup” setting……

……you will now achieve the desired consistency & the purée will be hot.
4.  If using a blender, pour the purée into a saucepan & heat, adding additional butter & salt to taste.  Keep warm until ready to serve.

Chocolate Sorbetto-Affogato Martinis
- serves 6-8 for dessert

• 2 pints Ciao Bella® chocolate sorbet
• 1 cup warm espresso or strong coffee
• 1 cup Absolut Vanilla Vodka
• 6 Pirouline rolled cookies

1.  Into 6-8 martini glasses, scoop out the chocolate sorbet.  Pour about 2 tablespoons of the espresso/coffee over the sorbet, then follow with a small splash of the vodka.
2.  Add a rolled cookie to each martini glass……serve & enjoy!

a skinny dinner party menu……

Greetings!  Recently, I was asked by my dear friend, Emilie Samet, to conduct a Shabbat dinner cooking class for the Greensboro Jewish Federation.  This was one of the nicest compliments I have ever received.  It is also a tremendous amount of pressure, as I really had to think long & hard about what to make!  In addition, there are many Kosher laws which I wanted to obey, so that anyone could make this menu, whether they “keep kosher” or not.  One request was to prepare a fish as a main entrée dish, as fish is considered “neutral”, which doesn’t preclude serving “dairy” on the same plate.

For those of you not familiar with Shabbat, this is the Hebrew term for the Sabbath, which begins on Sundown Friday evening & ends Saturday at sundown.  Many Jewish families celebrate Shabbot with a special dinner on Friday evening, after they have attended services.  Growing up, we always had the classic Shabbat dinner at my bubbie’s home, where she cooked one of three meals……either roast chicken, brisket or a white fish of some sort (my memory can only serve me so well) with kasha & bowties, and kugel, served on a separate plate, as dairy & meat cannot be served together……the meal always started with fresh challah & matzo ball soup……& it ended with a delicious dessert, using a pastry, rugelach or hamantaschen from the local bakery……

……even though that was a long time ago, I still love the Classics!  Who doesn’t?  Certain foods create great childhood memories that remain with us for years, & when we have those dishes years later, as adults, those specific flavors transport us back……hopefully……to a place replete with great happiness.

So, why not serve a classic Shabbat dinner menu……only, why not put a twist on each dish to update them without losing the traditional flavors we all know & love?  For instance, adding a little lemon zest to matzo balls & a little lemon juice to the broth brightens the flavor of both without masking the classic flavors……I admit to cheating by using Manichewitz Matzo Ball & Soup Mix, but it is sooo good……

……since we live in the South, how about a cranberry-pecan “cheesecake” noodle kugel with a cornflake & brown sugar streusel topping?  I adapted this recipe from Jayne Cohen’s Upside-Down Cranberry-Pecan Kugel recipe, which is so delicious……however, when I serve a sweet kugel, I have to have a cornflake topping……it is ingrained in me…..if you are not familiar with Jayne Cohen, you are missing out! Her book, Jewish Holiday Cooking, is truly one of my favorites, and it has inspired me an many an occasion!

Rather than kasha & bowties……since we will not have real beef or chicken broth to flavor the kasha, which is the classic preparation……how about shiitake-artichoke-kasha-orzo “rice-a-roni”?  Browning the orzo first enhances the flavor of this dish & brings a certain nuttiness……”browning” the shiitakes gives the mushrooms a certain steak-like flavor which really enhances the flavor as well……

……for a fish main course, why not tilapia with a balsamic-brown sugar-mustard glaze with chopped watercress?  This recipe is actually an adaptation from a recipe from Martha Stewart, in which she glazes salmon with a red wine vinegar-brown sugar-mustard glaze, & still uses the watercress after broiling the fish……I like the sweetness of the balsamic vinegar more, & adding a little ginger paste & pomegranate molasses gives the glaze a little more depth……rather than broiling the tilapia (which would just dry out such thin fillets), we roasted the fillets with the glaze, & sprinkled the watercress over the tilapia just before serving……the fish was delicious & the watercress gave the glaze a spicy freshness that was utterly sublime……

……to accompany the main entrée, I found beautiful asparagus & roasted it with olive oil, kosher salt & freshly ground black pepper……every bite was a breath of Spring……

……for a nosh while we chatted & finished preparing dinner, I served a lemon-tzatiki dip with sea salt pita chips……low-calorie, fresh & clean……a great appetizer that would also be great served with broiled, roasted or grilled fish……

……since the class was held just before Purim, I decided it would be fun to make hamantaschen!  Hamantaschen are triangular-shaped pastries filled anything from nutella to various jams or marmalades to the classic fillings, prune butter & poppy seed filling.  I decided to make an adaptation of Tory Avey’s apricot butter recipe……the addition of orange zest, fresh orange juice & vanilla paste created a filling so decadent, I had to hide it from my husband as he was eating it by the spoonful……the hamantaschen dough recipe came from Jayne Cohen.  This dough recipe is absolutely delicious, and I am thrilled to share it with you……Jayne, you are truly an inspiration to me……

……what is a Shabbat dinner without challah?  Homemade & fresh from the oven……& braided by Émilie……click on challah for my recipe……it is foolproof……

I hope you enjoy this classic Shabbat dinner menu……updated……it has been one of my favorite posts to write & photograph……many thanks to all the fabulous women who attended…..I had a wonderful time with each & everyone of you……Émilie did as well……she has become quite the challah braider……if you wish, click on the recipes titles below to go directly to the recipe pages……or scroll down for step-by-step instructions……Shabbat Shalom!

An Updated Shabbat Dinner Menu Featuring the Classics:

Lemon-Tzatiki Dip with Toasted Pine Nuts & Pita Chips

Braided Challah

Lemon-Scented Matzo Ball Soup

Tilapia with Balsamic-Brown Sugar-Mustard Glaze & Watercress

Crunchy Cranberry-Pecan “Cheesecake” Noodle Kugel

Shiitake-Artichoke-Kasha-Orzo “Rice-a-Roni”

Simply Roasted Asparagus

Apricot Hamantaschen

Lemon-Tzatiki Dip with Toasted Pine Nuts & Pita Chips
- makes about 3 cups – easily serves 8-12 as an appetizer & is great as leftovers

• 1 large cucumber
• 1 tablespoon pine nuts
• juice & zest of 1 lemon
• 1 bunch dill
• 1 bunch mint
• 1 bunch Italian parsley
• 1 teaspoon garlic paste
• 16 ounces nonfat greek yogurt
• kosher salt
• freshly ground black pepper
• 1 large bag pita chips with sea salt

“easy” pearls……if you have not done so already, please purchase a Black & Decker mini-chopper from Amazon……I just bought a new one for $14……I wore the last one out……I really like garlic paste for this recipe as the flavor is more evenly distributed, which creates better flavor……

1.  Peel the cucumber.  Thinly slice the cucumber (¼-inch slices), then cut the slices, 4 or so stacked at a time, into small dice.

Toss the diced cucumber into a medium-size bowl.

2.  Meanwhile, preheat your oven to 300º.  Place the tablespoon of pine nuts on a small baking sheet & toast until they become a caramel brown color, about 5-7 minutes.  Remove from the oven & allow the pine nuts to cool for a few minutes.
3.  Add the lemon juice & zest to the cucumber.  Toss well.

4.  Cut about the top quarter from the dill, mint & parsley……

……Finely chop each herb, then toss into the bowl.  Add the garlic paste as well.   Combine the ingredients well.

5.  Add the yogurt, mixing well to combine.
6.  Add kosher salt & black pepper to taste.
7.  Place the pine nuts in your mini-chopper.  Pulse until well ground.  Mix into the tzatiki dip & refrigerate until ready to serve.  Serve with pita chips & enjoy!

Lemon-Scented Matzo Ball Soup
- serves 8-12, depending on the size of the matzo balls & the portion size served

• 1 box Manischewitz® Matzo Ball & Soup Mix
• zest & juice of 1 lemon
• 2½ quarts cold water
• 2 eggs
• 2 tablespoons canola oil
• leaves from ¼ bunch italian parsley, chopped

“easy” pearl……using a wide-mouth stockpot helps the matzo balls to expand to their fullest……

1.  In a lidded 4-quart stockpot, pour the soup mix & water.  Heat to boiling, then reduce to simmer & place the lid on the soup to prevent it from reducing.  Add the lemon juice.

2.  In a medium-size bowl, add the lemon zest, eggs, and canola oil.  Beat all three ingredients together well to combine with a fork.

Add the matzo ball mix, mixing well, then refrigerate for about 15-20 minutes.  Increase the stove temperature to medium.

3.  When ready to make the matzo balls, be sure to wet your hands.  Using a teaspoon, scoop about a teaspoonful, then gently roll the dough between the palms of your hands……you do not want to compact the dough……simply forming the dough into a ball.
4.  Drop the matzo ball gently into the soup, then recover the soup with the lid.  The steam from the covered stockpot will help expand the balls, which will create a more tender matzo ball.

5.  Allow the matzo balls to continue cooking in the soup for about 30 minutes on medium heat.  You really want the matzo balls to expand to their fullest to be light & fluffy.
6.  Reduce the heat to simmer.  Serve the matzo balls & soup when ready……garnish with a little italian parsley for appearance……beautiful!

Tilapia with Balsamic-Brown Sugar-Mustard Glaze & Watercress – adapted from Salmon with Brown Sugar & Mustard by Martha Stewart

• 1 tablespoon extra-virgin olive oil
• 1 large shallot
• 1/4 cup packed dark-brown sugar
• 1/4 cup whole-grain mustard
• 2 tablespoons balsamic vinegar
• 1 tablespoon pomegranate molasses
• 1 teaspoon ginger paste
• kosher salt
• freshly ground black pepper
• 8 tilapia fillets
• olive oil nonstick cooking spray
• 1 bunch watercress, thick stems trimmed
• lemon wedges, for serving

“easy” pearl……this glaze really would be delicious on a variety of fish, including salmon, cod, halibut, & red snapper……I would recommend looking for the freshest fish, as well as the best value……you could also purchase a 3-4 pound fillet from your fishmonger, and prepare this as part of a buffet……place on a beautiful serving platter, and you will have quite the presentation!

1.  Preheat oven to 425º.

2.  Cut the shallot in large slices…..place in a mini-chopper……pulse until you have a finely minced shallot.  Chop the watercress & set aside as well.

3.  In a small saucepan, heat the olive oil over medium heat. Add the minced shallot and sauté, stirring often, until softened.

 4.  Add the brown sugar & balsamic vinegar to the saucepan.  Mix well with the shallots.

5.  Stir the mustard into the mixture. Add the pomegranate molasses & ginger paste, stirring till well combined.  Season the glaze with salt and pepper and remove from heat.

6.  Line a rimmed baking sheet with a Silpat®.  Place the tilapia fillets on the baking sheet and season with salt and pepper.  Brush the glaze on the tilapia.

Roast the tilapia fillets until the glaze is bubbling & the tilapia flakes when touched with a fork, about 10 minutes.
7.  Remove the fillets from the oven.  Plate, generously sprinkle with the watercress, & serve with lemon wedges.

Crunchy Cranberry-Pecan “Cheesecake” Noodle Kugel
serves 12-16……or more, depending on the other dishes being served……this is a party kugel……I can serve as many as 24 guests with this kugel……

• 3 cups fresh or frozen cranberries
• 1 cup cranberry juice
• 1 cup dried cranberries
• 1½ cups brown sugar
• 1 teaspoon ground cinnamon
• 1½ sticks unsalted butter or butter substitute
• 1½ cup pecan pieces
• 1-12 ounce bag wide egg noodles
• 1 cup sour cream
• 1 cup cottage cheese
• 6 eggs
• 16 ounces cream cheese, room temperature
• 1 teaspoon vanilla paste
• nonstick cooking spray

Cornflake “Streusel”
- makes 4½ cups

• 4 cups cornflakes
• ½ cup brown sugar
• 1 teaspoon ground cinnamon
• 1 stick unsalted butter or butter substitute

“easy” pearls……if using a butter substitute, try Earth Balance vegan buttery sticks……delicious……Vitamix® is a great blender……I cannot say enough good things about it……I really like a deep casserole dish for this recipe……locally, Carolyn Todd’s carries the Calaisio line, beautifully handwoven pieces, including casserole serving holders for Pyrex dishes……you will never been embarrassed again at a potluck……everyone will want to know where you purchased that great-looking serving dish……Calaisio is super-durable & heat-resistant……online merchants who carry an extensive inventory of Calaisio include The Polished Plate……this really is a party kugel……I have served this many times for smaller groups of guests, and you truly will have leftovers, which you will love the next day for breakfast……this is delicious cold, but I really prefer making it the day that I am going to serve it, as noodle kugel is always best straight out of the oven……to me, anyway……

1.  Pour the cranberries & cranberry juice in a saucepan.  Bring the cranberries to a boil over medium-high heat.  Once the cranberries begin to “pop”, reduce the heat to low, & simmer until the cranberries have all popped.  Mix in the dried cranberries, & allow the cranberries to plump with the saucepan covered with a lid, about 5 minutes.  Remove the lid, & continue simmering until the mixture has thickened, about 30 minutes.

Mix in the brown sugar, cinnamon & 1 stick of butter until the sugar has dissolved & the butter has melted.  Allow the mixture to cool……you also can make this a day of ahead of time.

2.  Meanwhile, preheat your oven to 300º.  Spread the pecans on a baking sheet and toast until the pecans become fragrant & toasted brown, about 10 minutes……be sure to use a timer, or else you will over toast or even burn the pecans.  Allow to cool, then set aside……you will add the pecans to the kugel later……

3.  In a 2-quart saucepan, bring salted water to a boil.  Pour in the entire bag of egg noodles, reduce the heat slightly & cook the noodles until tender, about 10 minutes.  Drain the noodles, pour into a large bowl, and add the ½ stick of butter, stirring to coat the noodles.  The butter will melt in the hot noodles.  Set aside.

4.  In a food processor or blender, add the sour cream & cottage cheese.  Blend until smooth.  Break the 6 eggs into the cheese mixture, mixing for about 30 seconds……if using a Vitamix®, the mixture will be perfectly blended.  Add the cream cheese, continuing to blend until smooth.  Add the vanilla paste & blend for a few seconds more.

5.  Pour the cheese mixture over the noodles, mixing well until thoroughly combined.

Next, add the cranberry-brown sugar mixture, again mixing until thoroughly combined……then add your pecans……

6.  Preheat your oven to 350º.  Spray a 4-quart casserole with nonstick cooking spray.  Pour the kugel into the casserole dish, being sure to smooth the top…….you are almost done!

7.  In a medium-size bowl, add the cornflakes, then simply “crush” the cornflakes with your hands.  Once you cannot feel any larger pieces, add the brown sugar & cinnamon, mixing well to combine.

8.  Melt the stick of butter in the microwave for 30-45 seconds, just until melted.  Pour the buuter over the cornflake-brown sugar mixture & toss well, and you will have a delicious streusel topping.  Sprinkle over the entire surface of the kugel.  Place on a baking sheet, and place in the oven.  Bake for 1 hour.

9.  When the kugel is done, the the streusel will be golden brown & crispy.  Allow to sit at room temperature until ready to serve……enjoy!

Shiitake-Artichoke-Kasha-Orzo “Rice-a-Roni”
- serves 8-10 as a side dish, depending on the other dishes being served……

• 2 large shallots
• 2 cloves garlic
• good quality olive oil
• kosher salt
• freshly ground black pepper
• 4 cups mushroom broth
• 1 stick unsalted butter or butter substitute
• ½ pound shiitake mushrooms
• 1 sprig fresh rosemary
• 1-14 ounce can artichokes, packed in water, or 1-9 ounce package frozen artichokes
• 1 cup semolina orzo
• 1 cup kasha
• 1 large egg

“easy” pearls……if a grocery store near you carries peeled shallots & garlic, buy them for true timesaving……semolina orzo is the best for this dish……the semolina creates a harder pasta that can withstand the browning & remain firm when cooked in the broth……other forms of orzo may break down and become mushy……if you want to go vegan, use an equivalent amount of vegan egg substitute in place of the egg & use Earth Balance vegan buttery spread……

1.  Wipe of any debris from the mushrooms using a damp paper towel.  Remove the mushroom stems & reserve for the broth……slice the mushroom caps in approximately ½-inch slices……you want them this thick because they are going to shrink when sautéed.  Remove the leaves from the rosemary sprig and coarsely chop.

2.  Add ¼ stick of your butter to a 4-quart deep sauté pan over medium heat, melt it, then add the rosemary.  Reduce the heat to low, simmering to release the rosemary oil into the butter & also slightly browning the butter to give it a nuttier taste.  Add the shiitakes, first tossing well to ensure that the mushroom slices are well coated with the butter.  Sauté, stirring occasionally, allowing the water to be released from the mushrooms, which will then allow the mushrooms to brown to a rich caramel color & become “steak-like” in flavor……

……Once the shiitakes have all browned beautifully, transfer to a small bowl & set aside……this can be done earlier in the day.

3.  Peel (if not bought peeled) and slice the shallots thickly.  Peel the garlic cloves (if not bought already peeled).  Place the shallots and garlic in your mini-chopper & pulse until finely chopped, about 30 seconds (see the tilapia recipe for similar photos).  Pour into the sauté pan with a splash of olive oil, a smidge of salt, & black pepper.  Sauté until the shallots are translucent, but not brown……use the juices from the shallots to deglaze the mushroom bits.  Transfer to a small bowl & set aside with the mushrooms……this can also be done earlier in the day.

4.  When ready to prepare the kasha & orzo, pour the mushroom broth into a 1½ or 2-quart saucepan & add the mushroom stems.  Bring to a boil, then simmer on low until ready to use.  Do not remove the lid or else you will have reduced the broth & not have enough when ready to make the kasha & orzo.

5.  If you bought frozen artichokes, make sure they are defrosted……if canned, drain them……regardless, chop the artichokes into bite-size pieces, place in a bowl & set aside.

5.  In the sauté pan, add the remaining butter & melt over medium heat.  Add the orzo & stir……equally distribute the orzo over the surface area of the pan so it will brown.  Keep an eye on the orzo……it will begin to brown pretty quickly……once the orzo begins to brown, continuously stir the orzo…….once the pasta has completely browned & resembles “Rice-a-Roni”, transfer to a bowl & set aside with the shallots, shiitakes, & artichokes.

6.  Pour the kasha into a small bowl.  In another small bowl, whisk the egg, then pour over the kasha, mixing well to ensure that all the kasha is coated.

Transfer the kasha to the sauté pan & sauté over medium heat until the kasha is completely dry and has broken into individual kernels.

7.  Add the orzo to the kasha, mixing well to combine.

7.  Add the shallots, shiitakes, & artichokes to the kasha. Mix all the ingredients together well.

8.  Add the broth, a smidge of kosher salt & a few grinds of black pepper to the kasha-orzo mixture.  Reduce the heat to low, replace the lid, and simmer for 15-20 minutes.

Keep the kasha covered until ready to serve.  Serve in a serving bowl & watch the kasha & orzo “rice-a-roni” disappear!

Simply Roasted Asparagus
- serves 8 as a side dish

• 2 pounds fresh asparagus
• good quality olive oil
• kosher salt
• freshly ground black peppercorns

1.  Preheat your oven to 400º.

1.  Remove the hard ends of the asparagus either by breaking the ends at their “natural” breaking point, or if you are rushed, simply cut off the ends……because there is variety in where the “breaking points” are, you may have some waste, but you can only do what you can do!  Wash & shake the asparagus dry.

2.  Line a rimmed baking sheet with aluminum foil.  Place the asparagus on the baking sheet……it does not matter if the asparagus is overlapping or “stacked”.  Drizzle the olive oil, then generously season with salt & pepper.

3.  Roast the asparagus for 10 minutes……done!

Apricot-Orange-Vanilla Hamantachen – adapted from Levkar Apricot Butter by Tory Avey & Hamantaschen from Jewish Holiday Cooking by Jayne Cohen
- makes about 40-48 hamantaschen

Apricot Pastry Filling
- makes a little more than 3 cups

• 3 cups dried pitted apricots
• 1 cup water
• ¾ cup freshly squeezed orange juice
• zest of 1 large orange
• 1½ teaspoon vanilla paste
• ¾ cup sugar
• pinch of salt

“easy” pearl……this is a wonderful filling that can be used in a variety of ways……for tarts, pies, cupcakes, pastries other than hamantaschen, or even as a spread on your favorite bread……

1.  Combine all ingredients in a saucepan.

Over medium-high heat, bring the ingredients to al boil, then reduce to low, cover with a lid, & simmer for 30 minutes.  The apricots will become really tender.

2.  After 30 minutes, remove the lid & allow the liquid to reduce to a syrup with just a covering of liquid in the bottom of the pan.

3.  Pour the reduced ingredients into a blender……

……pulse until blended into a paste.  Place in a bowl & set aside, or refrigerate if not quite ready to use.

Hamantaschen Dough

• 1¼ sticks unsalted butter
• ½ cup sugar
• 1 large egg
• 3 tablespoons freshly squeezed orange juice
• ½ teaspoon vanilla extract
• 3 cups unbleached all-purpose flour
• 1½ teaspoons baking powder
• ¼ teaspoon kosher salt

1.  In a mixer, cream the butter with the sugar until light & fluffy, about 2 minutes.

2.  Add the egg & continue beating, about a minute……do not worry if the mixture looks “pebbly”.
3.  Add the orange juice & vanilla……mix for about a minute.

4.  Combine the flour, baking powder & salt……add 1 cup at a time, scraping down the sides & the beater once just to make sure all the ingredients are well incorporated.

5.  Place the dough in a container & refrigerate at least 2 hours before using the dough……the dough is fine refrigerated for up to 3 days……or frozen, airtight, for 1 month…….I really like rectangular storage containers for the dough as you can easily slice an “inch” wide piece at a time, yielding 7-8 hamantaschen per “slice”……

6.  When ready to make the hamantaschen, remove the dough from the refrigerator & slice as described……then cut the dough into 7-8 equal pieces or “cubes”……preheat your oven to 300º.

7.  Roll each “cube” into a ball with your hands, then flatten with the palm of your hand into a disk.

8.  Working on a silicone surface……easiest way to do this & you do not need anymore flour……roll out the disks very thinly (about an ⅛-inch) with a rolling pin……do not worry if the edges break……

9.  Using a 3-3½ inch biscuit cutter……you can even use a wide-mouth juice glass……”cut out” your circle……

……put all the scraps in a pile, as you will use the scraps to make more hamantaschen……

10.  Place about a teaspoon of filling in the center of the pastry, leaving a ½-inch border……

……gently lift up the pastry & fold up the sides in thirds, gently pinching the dough together.  Place on a cookie sheet lined with a silicone mat.

11.  Space the hamantaschen about an inch apart on the cookie sheet.  Bake for 20-25 minutes……you do not want the filling to brown, but you do want the pastry to brown just slightly.

12.  Allow the hamantaschen to cool……serve with steaming cups of coffee or glasses of cold milk!

an updated Shabbat dinner menu featuring the classics……

Greetings!  I am very excited to share my 2013 Academy Awards dinner party menu with you, but I want to first thank all of you for all your support last week.  I have never been hacked & this entire episode has been quite the learning experience while I recreate Entertaining is Easy……watch for a new website “look”……& thank you for continuing to follow me…….I appreciate it more than you know……

Now……onto the Oscars……if you have been following me for a while, you know how I love a party, and the Academy Awards are certainly a great excuse to have one!  From watching the “Red Carpet” & critiquing the dresses to watching all the acceptance speeches, is there anything better?      Seriously!  I have been having Academy Award parties since I was in my 20s……so why stop now?

I love having a theme for my 2013 Academy Awards dinner party menu……this year, I decided to design a menu based on the nominated movies for Best Picture……and there are some great movies on which to base a menu……”Les Misérables” & “Amour”……”French”……”Life of Pi”……Indian……& “Beasts of the Southern WIld”……yep, a little Southern Cooking……

……and we need a signature cocktail……many thanks to our dear friend, Kate Snider, of Baubles & Cocktails……

with her new “bauble”, fiancé, & Rosie……to come up with a Pomegranate-Grapefruit Martini for watching the “Red Carpet”……this cocktail was adapted from Mrs. Lilien’s Cocktail Swatchbook……please check out Mrs. Lilien……she has a great website & I will have the Swatchbook before the end of the week……

……for appetizers, I went french “retro” & “Southern”……truffled popcorn, five cheese fondue……

……& jalapeño hushpuppies……served with a hot pepper jelly “sauce”……all three are so easy & are perfect for sitting around & “dress-watching”……while sipping martinis or champagne……

……now for the main course……with a night this long, I really believe some “real” food needs to be served……chicken & cauliflower tikka masala served with basmati rice & naan……how “Life of Pi” is that?  This is so easy to make……simmer the tikka masala in the oven……serve in soup plates or cups for easy & fun entertaining……

……make a little cucumber raita & you are set……

……for dessert……chocolate raspberry truffles sprinkled with “Sweet & Salt” & “shimmering gold” red velvet cupcakes……how “Oscar” is that……

……how to serve dinner……I think that knowing your crowd should dictate how you serve your menu……if everyone is comfortable casually sitting around the television, watching, eating & drinking……

……then use soup bowls or soup plates with or without trays……

……alternatively, setting a table can be fun too……I have this great “goldish” table topper……add in gold chargers, Oscar ballots for voting & a simple centerpiece of floating candles……sleek, simple, easy to do, & fun……

So, e-mail some friends……send a paperless post……there are really great invitations out there……I recently received one myself……wear red or gold…….Happy Oscar Night……remember, connect-celebrate-entertain!

An Academy Awards Menu for 8

Pomegranate-Grapefruit Martinis

Truffled Popcorn

Five Cheese Fondue

Jalapeño Hushpuppies with Hot Pepper Jelly “Sauce”

Chicken & Cauliflower Tikka Masala with Basmati Rice & Naan

Cucumber Raita

Chocolate-Raspberry Truffles with “Sweet & Salt”

“Simmering Gold” Red Carpet Cupcakes

Pomegranate-Grapefruit Martinis – adapted from Mrs. Lilien’s Cocktail Swatchbook
- makes 2 martinis

• 4 ounces vodka
• 6 ounces Pom® pomegranate juice
• 2 ounces freshly squeezed grapefruit juice
• 2 frozen lime slices

1.  In a martini shaker, pour the vodka, pomegranate & grapefruit juices.  Add ice & shake really hard & well.  Strain into chilled martini glasses.  Add the lime slices so they float in the glasses……sip & enjoy!

Truffled Popcorn
- serves 8 or more as an appetizer or snack

• 1 bag Skinny Pop popcorn
• 1 jar Ritrovo Truffle & Salt

“easy” pearl……in addition to the Ritrovo website, locally this amazing truffle salt may be purchased at Williams-Sonoma & Zeto Wine & Cheese Shop……

1.  Open up the bag of popcorn.  Add about 2 teaspoons Truffle & Salt to the popcorn bag.  Shake well.
2.  Pour the truffled popcorn into a serving bowl & watch it disappear……

Five Cheese Fondue
- serves 8 or more as an appetizer

• ½ cup dry white wine, such as Sauvignon Blanc
• 1 splash Framboise or Kirsch (about 2 tablespoons)
• ½ pound goat cheese
• ½ pound Roquefort cheese
• ½ pound aged gouda
• ½ pound camembert or brie
• 1 pound gruyere
• 1 1-pound loaf artisan french bread or baguette, cut into bite-size cubes

“easy” pearls……you can really use any combination of cheeses that you like, but this is a combination I think works really well……as a matter of fact, this is a recipe that works really well with leftover cheeses from any get-together……simply take your cheeses & put them in the freezer until ready to use……you will have all the ingredients for fondue before you know it……if you do not wish to use wine, you may substitute chicken or vegetable stock, but the wine tastes better……

1.  In the top of a double boiler, pour the white wine & Framboise (or Kirsch).  Heat over medium heat until you see a little bit of steam emanate from the surface of the liquid, then reduce the heat to low.

2.  While the alcohol is heating, cut up the cheeses in roughly 1-inch cubes.  You do not need to cut up the goat cheese……it will easily melt in the alcohol.

3.  Add the cheeses, about a third at a time……combine with the alcohol using a whisk.  Once the first third of cheese has melted & the fondue has a smooth appearance, begin adding the remaining two-thirds of cheese, whisking intermittently in order to create a smooth, silky fondue.

4.  Once the all cheese has been added & melted, pour the fondue into a fondue pot.  Light the burner under the fondue pot to keep the fondue warm……start dipping!

Jalapeño Hushpuppies with Hot Pepper Jelly “Sauce”
makes 40-48 hushpuppies

• 2 cups self-rising cornmeal
• 1 cup self-rising flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 5 scallions
• 1 jalapeño
• 1 clove garlic
• 1½ cups buttermilk
• 1 large egg
• 6 cups canola oil

1.  Whisk together the cornmeal, flour, baking soda, & salt in a bowl.

2.  Thinly slice the scallions.  Finely chop the garlic & jalapeño.
3.  Pour the canola oil into a large, deep heavy pot & heat over medium-high heat.

4.  Whisk together the buttermilk and egg.  Mix into the dry ingredients until well combined.

5.  Mix in the scallions, garlic & jalapeño.  Increase the temperature to high so that the oil begins to bubble a smidge.

6.  Using 2 teaspoons, spoon teaspoonfuls into the hot oil.  As the hushpuppies brown, rotate the hushpuppies in the oil to insure the hushpuppies completely fry.

7.  Remove the hushpuppies from the oil to a baking sheet covered with paper towels to drain.  Keep in a warmer or 140º oven until ready to serve.

8.  Meanwhile, heat the hot pepper jelly over medium-low heat until it develops a sauce-like consistency.  Pour into a serving bowl & arrange the hushpuppies around the “sauce”……serve to your guests……be sure to snatch a couple as these will go fast!

Chicken & Cauliflower Tikka Masala with Basmati Rice & Naan
- serves 8 as a main course

• 6 cloves garlic
• 4 pounds boneless, skinless chicken breasts
• 2 cups plain yogurt
• ¼ cup fresh lemon juice
• 1 tablespoon each ground turmeric, cumin, coriander
• 1 teaspoon curry powder
• ½ teaspoon cayenne
• 1 tablespoon ginger paste

1.  Chop the garlic cloves & set aside.  Cut the chicken breasts into chunks & set aside.

2.  In a lidded bowl, add the yogurt, chopped garlic, lemon juice, turmeric, cumin, coriander, curry powder, cayenne & ginger paste.  Whisk until well combined.

 Add the chicken chunks, tossing well to coat all the chicken with the yogurt marinade.  Refrigerate overnight.

• 1 head cauliflower
• 2 tablespoons butter
• 2  tablespoons olive oil
• 1 large sweet onion
• 1 serrano chili
• 4 garlic cloves
• 1 tablespoon ginger paste
• 1 heaping teaspoon Williams-Sonoma Garam Masala
• 1 jar Maya Kaimal Tikka Masala Indian Simmering Sauce
• 1 16-ounce jar Balakian Farms Organic Blended Heirloom Tomatoes
• 1 6-ounce can tomato paste
• 1 13.5-ounce can coconut milk
• 1 cup crème fraîche
• 2 cups basmati rice
• 3½ cups cold water
• 8 slices naan
• ½ bunch cilantro

“easy” pearls……I cannot say enough Balakian Farms Tomatoes……they are divine……I bought a jar on sale at Williams-Sonoma & after tasting the tomatoes, wondered why I had not purchased all the jars……if your local Williams-Sonoma store does not have them, then you are in luck, as the Balakian Farms website also has a webstore……Williams-Sonoma also sells the Tikka Masala Simmering Sauce, which I truly love, but I had to add a little of “me” into the recipe……using 1 jar of the simmering sauce gives you a great base, while adding onions, serrano, garlic, ginger, garam masala, tomato paste, tomatoes & coconut milk contribute additional depth & flavor……the addition of crème fraîche added a little richness to the dish……by adding the marinade, you will have all those great spices incorporated into the dish as well…….of course, if you are in a rush, simply use 2 jars of the simmering sauce……it really is good……naan is available at both Whole Foods Market & Trader Joe’s……

3.  Early the next day, break the cauliflower into florets, then cut each floret into bite-size quarters.

Place all the cauliflower into an ice bath & allow to sit at least 3 hours……the cauliflower will rehydrate & become crispy.
4.  Preheat your oven to 275º.

5.  In a large dutch oven, melt the butter with the olive oil over low heat.  Meanwhile, chop the onion.  In a mini-chopper, pulse the the serrano chili with the garlic until finely chopped.  Increase the temperature to medium-low.

Add the onion, serrano chili & garlic to the butter & olive oil, sautéing just until the onion becomes slightly translucent & the vegetables become fragrant.  Add the ginger paste & sauté for a minute or two……you will begin to smell the ginger becoming fragrant as well.  Add the Garam Masala & stir to combine.

6.  Reduce the heat to low.  Add the chicken & its marinade to the dutch oven……stir well to combine.

7.  Drain the cauliflower well in a colander, shaking well to remove any residual water.  Add to the dutch oven & combine well with the other ingredients.
8.  Pour in the jar of Maya Kaimal Tikka Masala Indian Simmering Sauce, mixing well to evenly distribute the sauce.

9.  In a separate bowl, whisk together the tomatoes, tomato paste, coconut milk, & creme fraiche.

Pour over the chicken, tossing well to evenly distribute this sauce as well.  Cover the dutch oven with its lid & place in the oven for 3-4 hours.
10.  About 45 minutes before serving, combine the rice & water in a medium size saucepan with a lid.  Bring the water to boiling, cover with its lid, reduce the heat to low & simmer for 20 minutes.

Turn off the heat & allow the rice to sit, undisturbed until ready to serve.
11.  About 20 minutes before serving, chop the cilantro finely.

12.  About 10 minutes before serving, place the naan in the oven with the tikka masala to warm the bread.  Remove both the tikka masala & the naan after 5 minutes.

Cut the naan in halves, if desired.  Stir the tikka masala to entice your guests to the dinner table.
13.  For serving, place a scoop of rice in 8 pasta bowls or soup plates..  Ladle the tikka masala over the rice, garnish with the cilantro & add 2 naan halves.  Serve with the raita……enjoy!

Cucumber Raita – adapted from Recipe of the Day: Raita by Mark Bittman, The New York Times
- makes about 3 cups

• 1 large cucumber
• 2 cups greek yogurt
• 8 mint leaves
• ½ bunch cilantro
• ½ teaspoon crushed red pepper flakes
• ½ teaspoon cumin
• ½ teaspoon sugar
• ½ teaspoon kosher salt
• freshly ground black pepper

1.  Chop the cucumber into small dice.

2.  Add the red pepper flakes, cumin, sugar, salt & a few grinds black pepper to the yogurt, mixing well.

3.  Mix the chopped cucumber with the yogurt mixture.

4.  Chop the mint & cilantro & add to the cucumber & yogurt, mixing well.
5.  Taste……add a dash more salt & pepper, if desired.  Refrigerate until ready to serve.

Chocolate-Raspberry Truffles with “Sweet & Salt”
- makes 32-36 truffles

• 12 ounces semisweet or dark chocolate chips
• ¾ cup heavy cream
• 1 tablespoon Framboise or Chambord
• 1 container Hershey’s Special Dark unsweetened cocoa powder
• Ritrovo “Sweet & Salt”

“easy” pearls……if you do not have a double boiler, you can insert a bowl in the top of a saucepan large enough to hold the chocolate & slightly larger than the saucepan itself……this will work just fine……be sure to use mitts to remove the bowl from the saucepan……it will be beyond hot……while there are a plethora of high-end unsweetened cocoa powders, I think Hershey’s Special Dark works just fine……I have never had a truffle turned down……

1.  In the upper pan of a double boiler, pour the chocolate chips.  Make sure you have a couple inches of water in the bottom pan.  Heat the double boiler over medium-high heat to melt the chocolate.

Occasionally stir the chocolate with a whisk to help in melting the chocolate.  Once the chocolate is completely melted, remove the upper pan from the double boiler and set it on your counter.

2.  Mix the liquor with the heavy cream.  Pour this mixture over the chocolate & whisk together until you have created a beautiful ganache……

……the cream & chocolate will become uniform in color.  Refrigerate for at least 2 hours.

3.  When the ganache is firm, you are ready to roll truffles.  In a shallow bowl, add a couple of heaping teaspoons of unsweetened cocoa powder.  Powder you clean, dry hands with a little of the cocoa.  Using a teaspoon, scoop up almost a teaspoonful of the ganache.

Begin rolling the chocolate into a ball……you may need to dip the truffle into additional cocoa to prevent the truffle from sticking to your hands.

Place the truffle on a clean, flat surface.  Repeat with the remaining ganache.  Refrigerate for an hour or so before serving.
4.  When ready to serve, dip or sprinkle each truffle with the “Sweet & Salt”.  Serve & savor……

“Simmering Gold” Red Carpet Cupcakes
- makes 20-24 cupcakes

1 box Duncan Hines® Red Velvet Cake Mix
1¼ cups water
⅓ cup vegetable oil
3 large eggs
2 12-ounce containers Duncan Hines® Creamy Home-Style Cream Cheese Frosting
1 jar Williams-Sonoma Metallic Gold Shimmering Sugar

“easy” pearl……I recently discovered Simply Baked baking cups, which are wonderful for entertaining, birthday parties, you name it……the cups are super sturdy, do not turn brown in the oven, and are really attractive……while I bought a set of 25 baking cups locally at Sur La Table, the baking cups are also available online at Amazon……the smaller cups fit perfectly in my cupcake pan & are just the right size for a little dessert……

1.  Preheat your oven to 350º.

2.  Make the cake batter according to the directions on the box.

3.  Place the baking cups in 2 cupcake pans.

Pour some of the batter into a measuring cup……pour the cake batter into the cups until about 2/3 to 3/4 full……so easy.

4.  Bake the cupcakes for 20 minutes.  When a toothpick inserted into the middle of the cupcake comes out clean, remove the cupcakes from the oven……if the toothpick still has cake or batter on it, then bake for an additional 2 minutes.
5.  Allow the cupcakes to cool completely before icing……about an hour.

6.  Ice the cupcakes & sprinkle the metallic gold sugar on top of the icing……serve while watching the Oscars……

a 2013 Academy Awards dinner party menu……

Happy almost Valentine’s Day!  Valentine’s Day is a great time to have a dinner party because no one wants to go to a restaurant.  Period.  The entire world is going out to dinner, and frankly, I feel like I am in a cattle wagon.  A crowded, noisy restaurant is fine any other day of the year, but on Valentine’s Day, it is really nice to be home.  It’s cold outside!  Anyhoo, I always love to do something around Valentine’s Day with friends because Valentine’s Day itself is a great excuse for a party……trust me, your friends will thank you for doing this……& the theme, well, is there anything better?  Pink & red everything……from M&Ms & conversation heart candy to pink bubbly……I am in entertaining heaven!

This year, I decided to plan an aphrodisiac Valentine’s Day menu……again, your friends will thank you.  Have you ever looked up the top 10 aphrodisiac foods?  Depending on what article you read, the list varies somewhat, & although some of this may be considered folklore……why not serve an aphrodisiac menu anyway?  Just think of the great conversation you will have!  You could even give a prize to the guest who can name 10 or more aphrodisiacs……that I will leave to your imagination……just make sure you know your guests well before you go too far off the deep end!  So what are the aphrodisiacs being served?  Champagne, pomegranates, almonds, raspberries, truffle honey (that’s a 2-for-1, since both truffles & honey are aphrodisiacs!), fig, artichokes, truffles, garlic, celery, red wine, vanilla……&, of course, chocolate!  That is a total of 13 aphrodisiacs in this Valentine’s Day menu!  Mission accomplished!

Pomegranate Sparkletinis & pink bubbly are a festive way to kick-off the evening & get your guests off to a great start!  To accompany the champagne & martinis, marcona almonds &  chèvre coeur à la crème served with assorted “aphrodisiacs”……

……raspberry preserves, fig jams & truffle honey……are two great (& easy) hors d’oeuvres for your Valentine’s celebration……see if anyone notices the “aphrodisiac” theme from the start……one of our guests did!

Since I am a kitchen entertainer, & I have chosen to serve lobster-truffle-champagne risotto as the main course…….as a first course, why not serve lemon-artichoke soup with puff pastry hearts in tea cups while we are stirring the risotto……I love serving the first course in the kitchen so that our guests can continue to mingle while sipping on a light, savory aphrodisiac and enjoying a nice, long relaxing cocktail “hour”……there is nothing better……

Since the lobster-truffle-champagne risotto is a richer main entrée, I thought a celery salad with a caesar dressing would be a lighter, tangy & crunchy contrast……& I love all the colors……

……& since we need to end the evening with chocolate……would one serve anything else?  Why not serve “adult” pudding……

……there is something both comforting & sensual about chocolate pudding……just think about it……I found a fabulous recipe for chocolate pudding on the King Arthur Flour website……Chocolate Intemperance……& made it “adult” by substituting Bailey’s Irish Cream, Kahlua & Cointreau for half the water……isn’t “B-52 Pudding” a great name?  Play “Love Shack” by the B-52′s while you are serving dessert!  I served these adorable pink cookies with the pudding……so festive for Valentine’s Day!

Onto our tablescape ……pink & red, of course……Émilie decided we needed pink roses & tulips for the occasion……red chargers look great against the pink tablecloth……and, because it is Valentine’s Day, we made heart-shaped sugar cookie “place cards” for each guest as a party favor for the evening……we tried Williams-Sonoma sugar cookie mix, & it is fabulous!

Since everyone wanted to bring something, I suggested additional “pink bubbly” which we also served with dessert……a great way to begin and end the evening……especially for an aphrodisiac Valentine’s Day menu……

Have a wonderful Valentine’s Day……throw a dinner party……invite your friends……this menu is for 6, but if you wish to have more, say 12……like we did……just double everything……if you have 8 or 10, increase your quantities by 50%……you will be fine……tell everyone to wear red & pink……serve lots of aphrodisiacs……make everyone guess what the aphrodisiacs are……your friends will be talking about this party for weeks to come……remember, connect-celebrate-entertain!  Cheers!

An Aphrodisiac Valentine’s Day Menu for 6:

Pomegranate Sparkletinis

Pink Bubbly

Marcona Almonds

Chèvre Coeur à la Crème with Assorted “Aphrodisiacs”

Lemon Artichoke Soup with Puff Pastry Hearts

Lobeter-Truffle-Champagne Risotto

Celery Caesar Salad

B-52 Pudding, Pink Cookies & Pink Bubbly

Pomegranate Sparkletinis
- makes 2 martinis

• 4 ounces Stoliichnaya Razberi Vodka
• 2 ounces pomegranate juice
• splash Cointreau
• splash fresh lime juice
• 2 ounces Champagne

1.  In a martini shaker filled with ice, pour in the vodka, pomegranate juice, Cointreau, & lime juice.  Shake well & strain into martini glasses.  Top with champagne……enjoy!

Chèvre Coeur à la Crème with Assorted “Aphrodisiacs”
- serves 6-8 as an appetizer

• 8 ounces goat cheese, at room temperature
• 8 ounces cream cheese, at room temperature
• 1 cup heavy cream
• 1 teaspoon Ritrovo Sweet & Salt
• 1/2 teaspoon freshly ground pink peppercorns
• 1 jar truffle honey
• 1 jar raspberry preserves or jam
• 1 jar fig jam
• water crackers or baguettes for serving

“easy” pearl……Ritrovo “Sweet & Salt” is a great addition to your spice collection……it is lovely combination of chocolate, vanilla, citrus peel, grape must, and other spices combined with Italian sea salt……absolutely sublime……it really adds great flavor to this recipe……you may substitute sea salt for the “Sweet & Salt”……

1.  Place the goat cheese & cream cheese in the bowl of an electric mixer fitted with the whisk attachment.  On low speed, begin whisking the two cheeses.

Gradually increase the speed to high & whisk for about 5 minutes until light & well whipped.  Scrape down the sides of the mixer.

2.  On the lowest speed possible, slowly add the heavy cream.  Gradually increase the speed of the electric mixer until the cheese-cream mixture becomes very thick.

Add the Sweet & Salt & freshly ground pink peppercorns……mix until well combined.

3.  Line a 6-inch coeur à la crème mold or 6-inch fine-mesh sieve with 4-12 inch squares of cheesecloth.  Pour the cheese-cream mixture into the cheesecloth-lined mold and smooth the top with a rubber spatula. Fold the excess cheesecloth over the top of the cheese-cream mixture.

4.  Place the mold in a larger container to collect draining liquid from the coeur a la creme. Cover with plastic wrap, and refrigerate overnight.
5.  When ready to serve, remove the coeur à la crème from the mold, then unfold the cheesecloth & invert onto a serving platter.  Serve the jams & truffle honey alongside the coeur à la crème.  Serve with your favorite crackers or baguette slices.

Lemon Artichoke Soup
- serves 6 as a first course

• 2-9 ounce packages frozen artichoke hearts
• 3 cups chicken stock
• ½ cup fresh lemon juice
• 2 tablespoons unsalted butter
• 2 tablespoons flour
• ¾ cup creme fraiche
• kosher salt
• freshly ground black pepper

“easy” pearl……thaw the frozen artichokes overnight in the fridge……they will be perfect the next day……I really like the flavor of freshly juiced lemons, and 3 lemons will yield approximately ½ cup juice……

1.  Place the artichokes and chicken stock in a medium (3 or 4 quart) saucepan.  Over medium heat, cook the stock & artichokes until the artichokes are soft.  Reduce the heat to low, then add the lemon juice.  Allow to cool for about 10 minutes.

2.  Transfer the artichoke-lemon stock mixture to a blender & puree until smooth.

3.  Melt the butter in the saucepan over low heat.  Whisk in the flour, then whisk in the pureed soup.

4.  Add the creme fraiche, whisking till heated through.  Season with kosher salt & freshly ground black pepper.  Serve in small soup bowls or tea cups as a first course.

Puff Pastry Hearts
- 1 sheet of puff pastry makes 12 hearts

• 1 sheet puff pastry, thawed
• 3 tablespoons butter, melted

1.  Preheat your oven to 400º.

2.  Unfold the the puff pastry.  Using a 2 or 3-inch heart-shaped cookie cutter, cut out the hearts and lay them on a Silpat®-lined baking sheet.  Brush each heart with the melted butter.

3.  Bake the hearts for 10 minutes or until puffed & golden brown.  Remove from the oven & hide from the kids……or the hearts will be gone!

Lobster-Truffle-Champagne Risotto
- serves 6 as a main course or 8 as a first course

• 2 pounds lobster meat
• 8 cups lobster broth
• 4 cloves garlic
• 2 medium sweet onions
• ½ stick unsalted butter
• freshly ground black pepper
• truffle salt
• truffle oil
• 2 cups arborio rice
• 2/3 bottle dry Champagne or Cava-Seco
• zest & juice of 2 lemons
• 1 fresh black truffle

“easy” pearl……the easiest way to purchase lobster meat is through Dorr Lobster……it takes 5 to 6 pounds of lobster to get 1 pound of lobster meat……it is worth just spending the money to not have to do all that work myself……think about it……at first, $49.99 sounds like a lot of money to spend, but if you live in the SOuth like I do, you will spend easily $14 for 1 lobster……that means I would need to spend at least $70 just to get all the meat I need to make enough risotto for 3-4 people……and all the work is done……the 3-4 lobster tails, claws & knuckles  come precooked & fresh frozen in vacuumed packages and they have over night shipping……buy $100 worth of lobster & the shipping is free……you need 2 pounds anyway for this recipe……go for it……Marx Foods has probably the best price on fresh Perigord black truffles at $175/2 oz & fresh white Oregon truffles at $153/4 oz……if you only want 1 ounce, Open Sky has Burgundian black truffles for $110/1 oz……Amazon has truffles available for significantly less money, but the truffles will not be fresh……my secret is to buy fresh truffles on sale, freeze them in a jar of arborio rice, then use both, as in this dish……I keep on hand truffle salt from Ritrovo……divine……Open Sky has good truffle oil in a set with white truffle balsamic vinegar……

1.  Chop the lobster meat into bite-size chunks……do not cut the meat too small……you really want nice chunks of lobster in the risotto.
2.  Bring the lobster broth to a boil, then reduce the heat to simmer.

3.  Chop the garlic & onions.  In a wide-base sauce pan or sauté pan, melt the butter & add a splash of truffle oil, about 2 tablespoons.  Add the garlic & onions over medium heat.  Sauté the vegetables until translucent.  Add a few grinds of pepper & about a teaspoon of truffle salt.  Sauté the salt & pepper with the vegetables.

4.  Reduce the heat to medium-low.  Add the rice to the pan, sautéing continuously.  Add the champagne slowly while you continuously sauté the rice with the onions & garlic.  Be sure to pour the champagne slowly so it doesn’t foam.  As you sauté, the rice will absorb the champagne.

5.  Add the broth, one large ladle (about 8 ounces) at a time, being sure to allow the rice to completely absorb the liquid as you stir continuously.

6.  About halfway through stirring, shave half the truffle into the risotto & stir well.

Add the lemon zest & juice, then continue adding the liquid.  After about the sixth ladle of broth, taste the risotto……the rice will be hard.  Continue adding the broth & stir continuously so that the liquid is fully absorbed by the rice.  You will also notice the rice becoming translucent & creamy.

7.  Before you add the last ladle of broth, add the lobster meat & truffle salt……combine well.  Add the last ladle of broth, stirring continuously to fully absorb the liquid & develop the final creaminess & tenderness that creates a great risotto.  Taste & add additional truffle salt & pepper as needed.
8.  Serve the risotto in pasta bowls & shave the remaining truffle on top of each serving of risotto.

Lobster Broth:

• 2 cups chicken stock
• 6 cups water
• 3 garlic cloves, smashed
• ½ large sweet onion, coarsely chopped
• top inch of a head of celery
• 1 small lobster tail
• 2 teaspoons black peppercorns
• 1 teaspoon salt

1.  Put all the ingredients except the lobster tail in a medium (4 quart) stockpot.


2.  To remove the lobster tail from its shell, cut the underside of the tail with a pair of scissors, then gently bend the shell backwards.  Remove some of the shell, which will enable you to remove the tail meat in its entirety.  Reserve the lobster meat for the risotto……

3.  Bring the broth to a boil, then let simmer for about an hour.  Strain & reserve for when you are ready to make the risotto……if you make the broth earlier than an hour before you plan to make the risotto, then refrigerate until ready to use.

Celery Caesar Salad
- serves 6 as a side dish or salad

• 1 large bunch celery
• 1 fresh large egg
• zest & juice of 2 lemons
• 2 garlic cloves
• ¼ teaspoon red pepper flakes
• 1 teaspoon Worcestershire sauce
• ½ teaspoon anchovy paste
• 1 tablespoon Dijon mustard
• 1 cup good quality olive oil
• sea salt
• freshly ground black pepper

“easy” pearl……this is a great do-ahead salad……simply chop the celery & make the dressing the day before your party……toss everything together just before serving……voilà……

1.  Slice the celery into ¼-inch slices……as you approach the end of the celery, make the slices thinner, which will be easier to eat.  As you go, transfer the celery slices into a colander immersed seated in your sink filled with ice water.  Once all the celery is sliced, clean the celery in the colander to rid of any dirt.

Let the celery remain in the colander for about 30 minutes to rehydrate the celery, which will make it crunchy.  Drain well, then place in a lidded container & refrigerate until ready to use.

2.  In your blender, combine the egg, lemon zest & juice, garlic cloves, red pepper flakes, Worcestershire, anchovy paste, & mustard in a blender.  Blend until smooth & frothy.

Add the olive oil and blend until the dressing thickens & achieves a mayonnaise-like consistency. Refrigerate until ready to use.

3.  Just a few minutes before serving, combine the celery & dressing in a bowl……toss well.  Add sea salt & pepper to taste.  Enjoy!

B-52 Pudding – adapted from “Chocolate Intemperance” from www.kingarthurflour.com
- makes 4½ cups - serves 8

• ½ cup Dutch-process cocoa
• 1 cup sugar
• 3 tablespoons cornstarch
• ¼ teaspoon salt
• ¼ cup water
• 1 tablespoon fiori di sicilia
• 2 cups heavy cream
• 1 cup chopped semisweet or bittersweet chocolate
• ¼ cup Bailey’s Irish Cream
• ¼ cup Cointreau
• ¼ cup Kahlua

1.  In a medium saucepan, whisk together the cocoa, sugar, cornstarch, and salt.

2.  Slowly whisk the water with the dry ingredients, then whisk in the vanilla and the heavy cream. Bring to a boil over medium heat, whisking constantly.

3.  Remove the saucepan from the heat and stir in the chocolate, whisking until the chocolate melts.

4.  Whisk the Bailey’s, Cointreau & Kahlua into the pudding.

5.  Pour the pudding into a lidded storage bowl, stirring occasionally as it cools, to prevent a skin from forming……lay a piece of plastic wrap on the surface of the pudding to further prevent a skin from forming.
6.  Store in the refrigerator for up to a week. Serve cold with crisp cookies or a dollop of sweetened whipped cream, if desired.

an aphrodisiac Valentine’s Day menu……

“Throwing a dinner or lunch party is a spontaneous happening that stems from a love of people and enjoyment of friends.”
Nan Kempner¹

When you think of these three words, the dinner party, what image is evoked in your mind?  Is it a formal gathering, reminiscent of the 1950s & 1960s, or is it a more casual affair, such as an impromptu neighborhood cookout?  Do either of these images evoke fear & stress in you?  In many, it does.  In fact, The New York Times featured an article in November 2012 entitled, “Guess Who Isn’t Coming to Dinner” or “Saving the Endangered Dinner Party”.  Please read this article.  Have we become a society so overruled by hand-held devices, social media & overcrowded scheduling that we no longer have time to converse & share a meal together?

The dinner party is a opportunity for you to share your home, serve a delicious meal and enjoy great conversation with your guests.  Dinner parties, whether elaborate or simple, large or small, formal or informal, should have one thing in common……a sense of fun and community and gathering people together for good food.  It is as simple as that.  While dining in restaurants is great, and one of my favorite pastimes, people feel special when you open your home to them.  When Bert & I are invited to someone’s home, I am not looking to be impressed.  I feel honored just to be invited.  What one serves is irrelevant.  We as hosts, over-stress about the menu, wanting to impress, thinking that we must serve a meal that took hours to serve.

However, when we become the guests, we no longer care.  We are just happy to be included……and fed whatever.  One of my favorite dinner parties we hosted a few years back had a Mexican theme……& being summer, what is better?  Margaritas, fresh salsa & chips……and these outrageous quesadillas I bought from a local Mexican grocery store, El Mercardito……if you live in the Triad area, you must go!  The quesadillas were full of fresh ingredients, and I kept them warm in the oven until ready to serve……the only work I had was to speak Spanish to the ladies behind the counter in order to purchase 16 quesadillas!  Everyone loved them, I had fun, our guests had a blast.  That is easy & stress-free in my book……

For the majority of my dinner parties, I do not serve “take-out”……I love to cook.  How else would I create menus to share with you?  Realistically, though, everyone has different comfort levels when it comes to cooking and hosting one’s friends.  This is where you seriously need to take my first “entertaining pearl” to heart……

1.  Relax & have fun!  Your friends (both old & new) are in your home to support you, not place you under a microscope and dissect every faux pax committed……because you can do the same thing to them!  They want to be with you and enjoy your company……if you are relaxed & comfortable, your guests will be as well, & the conversation & laughter will easily flow.  Before you know it, your guests will be making themselves at home, and by just following this one “entertaining pearl”, you will easily succeed in throwing a successful, easy, & stress-free dinner party.

Before I move onto the next 9 “entertaining pearls”, I want to share the concept of “themes” with you.  A theme, whether it is the basis for  a party, the food served, the tablescape, or even a specialty cocktail, is a great guide to creating a successful, easy, & stress-free dinner party.  We incorporate themes always for our children’s birthday parties, so why not have a theme for a dinner party of 6-8 guests?  For instance, if having an Asian menu, why not serve dinner on square plates, serve fortune cookies & provide chopsticks if the meal is conducive to using them?  At the same time, do not get overwhelmed by the idea of having a theme.  Having a theme can make planning a party easier because it gives the various components of a dinner party – food, cocktails, music, & décor – a common thread that can bring the party together.  Let your creative juices flow when considering a theme for a dinner party……it does not have to be elaborate……it can be as simple as serving a particular type of cocktail……such as “Lilly Pink” cocktails in the winter……which can inspire a very fun evening……”Pink & Green” everywhere, Grilled Chicken with Mango salsa, coconut ice cream for dessert……tell your guests to wear “Lilly” & sunglasses……how easy was that?

Let’s move onto my 9 other entertaining pearls……

2.  Let your party reflect your personal style.  In other words, be yourself.  Hosting a dinner party is not meant do to impress anybody……all you will do is make yourself uncomfortable, which will make your guests uncomfortable, & no one will be having fun.  What is your personal style?  That is important for you to consider as you will entertain best according to what makes you most comfortable……and do not make any excuses or apologies……after all, you are providing free food & drink to others……need I say more?  In terms of personal style, I am a kitchen entertainer.  I love to have everyone in the kitchen chatting, drinking, & munching on hors d’oeuvres while I am puttering away, finishing up the main course, or first & second courses.  Everyone likes to see what I am doing, and invariably, someone offers to help!  Whether anyone helps or not, I simply love listening to the different conversations, & depending on the personalities invited, I am often entertained by it all!  If I am serving a smaller crowd (less than 12), I will often serve a soup in tea cups as a first course while people continue to mingle, & I will serve lighter hors d’oeuvres so that our guests can comfortably enjoy the main course.  I do not seat people for terribly long as I really want everyone to circulate, especially if it has been awhile since we have seen each other, or if I have invited a “mixed” group (both old & new friends).  I really want everyone to get to know each other & develop new relationships, which is part of the point of entertaining in the first place.

3.  How you invite your guests & who you invite help set the tone.  Whether you send printed invitations, handwritten invitations, e-vites, an e-mail, a telephone call, or any combination thereof, the cleverness in your invitation will help set the tone for the evening.  Recently, Bert created a CD for an event that we are planning in a few weeks.  Even though we had already sent the details to everyone, we hand-delivered the invitations in pretty white bags stuffed with silver foil, the CD invitation (which resembled “vinyl”……remember those?) & white M&Ms (the theme is a Midwinter Night’s Evening), and little snowflake cards with the person’s name written inside……how fun is that?  Well, not every dinner party needs to go to that extent, but it is fun to put an element of surprise into your invitation to heighten your guests’ curiosity……trust me, they will come just to see what you have planned!  Sometimes, I will say the attire is……blue jeans & black tie for New Year’s Eve?  Big hats in May for a Derby Party?  Casual chic for a casual get-together?    People love a surprise, which brings me to the guest list……I love to mix it up!  It is fun to get different people together for dinner who otherwise may not meet.  You will be surprised who ends up exchanging phone numbers by the end of the evening, which, in part, entertaining is all about……making the circle of friends bigger!  If you do invite someone who may not know anyone else, be sure to invite others who are extroverted & interested in meeting new people……this will ensure that your new guest is kept in the loop……& having a great time!

4. Planning an event is as important as the event itself.  A successful dinner party truly does require some thought in order to make execution easier. Making a to-do list a few days before your party will make your life easier, especially if you are having a larger group (to me that is more than 10-12 guests) or if you are an entertaining novice.  Writing down your “to-do’s” makes you focus on your dinner party in an organized fashion, and you will be less inclined to forget something.  It also helps you to think about your schedule prior to your party & what possible time constraints you may have leading up to the event.  You may even want to ask a caterer to help with the entire party or with one particular course or hors d’oeuvres……there is no failure in asking for help! If you decide to do everything yourself & you have limited time to get everything done, it is imperative to use your time wisely to avoid becoming stressed the day of the party.  For instance, my Thanksgiving Menu blog/post was served to my Book Club, The Ya-Ya’s, in mid-November.  This has become a tradition for us, and I look forward to hosting it every year!  Well, we chose November 15 in October, and soon after the date was publicized to the other members, I realized I was “on-call” both the weekend & the day before the party!  I had two days (two days before the party & the party day itself) to purchase the groceries, etc. and prepare dinner for twenty-some women……rather than panic (a complete waste of time & energy……it never changes anything), I made a list the week before the dinner party, simplified the menu so I could make everything in one or two days, and got to work.  The groceries and flowers were purchased 2 days before the party.  Bert, Émilie & Bebe set the tables that afternoon.  Bebe made the pumpkin pies for dessert.  Tonya brought the wine.  The flowers were beautiful yet simple.  Everyone had a ball……and there were hardly any leftovers.  I had fun.  Mission accomplished.

That all being said, please do not become OCD over planning a dinner party.  I detest the “one week ahead…three days ahead…two days ahead…etc.” schedule……to me, such a schedule creates undo stress, & if you fail to get something done (because all your other responsibilities took precedence) on a particular day, then should the world fall apart?  No.  Do not make your planning too complicated.  Simple, chic dinner parties with an element of surprise……a new after-dinner drink, “make-your-own” pizzas, a prize for the tackiest Christmas costume……are the easiest & most fun to plan!  I truly keep the planning to the 4 most important ingredients……a fun cocktail, good food, great music & a great group of friends.  Flowers & table settings are important too, but what would you rather have?  A well-planned flower arrangement or a great dinner, good wine & great conversation?  You decide……plan for a successful, easy, & stress-free evening……& put things in perspective.

5.  Prepare a seasonal meal you want to prepare.  There is nothing better than a good home-cooked meal with ingredients that are “in-season”.  There are so many articles written on this subject alone, and the majority agree that the simplest of meals cooked seasonally is frequently just as enjoyable as a more elaborate spread……many “seasoned” entertainers recommend that one stick with what they are familiar cooking……a dinner party may not be the best time to experiment.  I agree with this advice to a certain extent.  Yes, your guests should not be guinea pigs to your latest culinary find.  However, I find it boring to always serve “tried & true”……that is fine for weeknight meals with your kids.  I agree with Ina Garten……serve familiar foods with a twist……even if you try it with only a side dish!  Why not try a new marinade for flank steak? A new bruschetta topping?  Cauliflower purée instead of mashed potatoes?  I think a dinner party is the time to try something new, maybe something a little out of your “comfort zone” for two reasons: (1) you will boost your “entertaining” self-confidence, and (2) “mixing it up” a bit just makes the dinner party a little unexpected & more fun!  You may even inspire your guests to do the same!  The level of difficulty should totally be dictated by you……as long as you are going to remain relaxed, go for it……however, if something new or different is going to undo you and squelch the “fun factor”, then make something you like to prepare.  Again, there is no one to impress.

My rules of thumb when planning courses are: (1) do not repeat the same ingredients in courses……once you serve a cheese, do not repeat it……it’s too much; (2) balance the courses……your goal is to have the colors, textures, & flavors interact well with each other.  If it overwhelms you to do it all, there is no failure in including something “catered” or “store-bought”……I cannot tell you how many times Bert has ordered an extra order of Domino’s breadsticks when he is ordering dinner for Émilie (her usual Saturday night fare), which he then promptly serves to the guys……and guess what, they devour every single bit……if we girls are quick, we may even get a bite……that example may be extreme, but it illustrates, again, that no one cares.  They’re drinking, talking, having fun……& eating……enough said.

6.  Everyone loves a pretty table.  Setting a table makes the evening more festive, & it is also an opportunity for someone in your household to practice their table setting skills.  If this is one of you weaknesses, fear not……I wrote a post in April 2012 entitled, The Informal Place Setting……Everything You Need to Know……it has everything you need to know about setting a table for a dinner party.  The table setting can also play into your theme, if you have one……for instance, we gave a Girls’ Birthday Dinner for one of my dearest friends, Chris, last summer……I made it very feminine, being sure to corporate her favorite color, green.  The table was simple & chic, my two goals for table setting.  Many times, I delegate table setting to Émilie (& Bert) for 3 reasons:  (1) it allows them to be part of the preparation process, & they both take an immense amount of pride in their creation (after they stop arguing where the silver is positioned……Émilie always wins this battle……Emily Post would be proud); (2) it is great practice & fun to figure out which napkins, which place card holders, etc. will be best the the evening fête; & (3) it is one less thing for me to do, as I am usually behind at this point.  Ideally, it is always best to set your table ahead of time, but realistically, this rarely happens……life just gets in the way!  The one thing I do get done early or the day before the party is……I arrange my flowers ahead of time.  I adhere to the KISS principle……Keep It Simple S/:)*%!!  To me, there is nothing prettier than a colorful, simple arrangement of flowers……too fussy is sometimes too much!  That being said, if someone offers to do my flowers, such as two of my dearest friends, Ashley & Anne, who are both amazing with floral arrangements……I do not think twice……I accept their gracious offer!  I know the flowers will be gorgeous!  Whether someone else or you create an arrangement for your dinner table, keep this “pearl” in mind……select an unusual or simple vessel that sits low on the table to prevent anyone’s vision from being obstructed during dinner.  For “buffet” style, I do prefer one taller arrangement on my buffet table & votives everywhere else……if I can get to it.  Again, if I cannot get every little detail accomplished, I do not fret……between good food, good drink, & good conversation, I have never overheard anyone say, “She forgot the candles……”

If you are a entertaining novice, or don’t have a dining table or chairs…….use what you have……once upon a time, I took 2 chests I had from college, threw a quilt over them, placed throw pillows around the “table” & lit some candles……the ambiance was great!  Likewise, with dinnerware & utensils……if you do not have enough of “something”, do not be afraid to “mix & match” or ask one of your invited friends to borrow “that something” you do not have……we do it all the time!  If you are more comfortable hosting a buffet, that is fine, as long as you are comfortable with people sitting “wherever”……what we did for parties of 18 or more is this……we went to Target & bought forks, knives, and teaspoons……we then found a great rattan flatware holder in which to store the utensils.  Whenever we have a larger party, we simply pull out the rattan flatware holder, place plates & napkins alongside it, and we are ready to go!

7.  Expect something will go wrong & be OK with it.  Unfortunately, mistakes, & sometimes, catastrophies do happen before or during a dinner party.  How we handle the situation will dictate the party’s success.  For example, we once had our best friends for a post-Thanksgiving supper.  I made this fabulous stuffing in my favorite soufflé dish that I had bought from Williams-Sonoma in the early 1990s……as I removed the dish from the oven with my brand-new silicone oven mitts, the soufflé dish somehow slid through the mitts & flew through the air until it finally crashed onto the floor about six feet away.  Bert grabbed a camera & we all posed around the destroyed stuffing, taking turns photographing us with the mess.  No one cared.  We had a ball.  I still miss my soufflé dish.  Oh well.  Just go with the flow, onto Plan B when something does not work out as planned.  If it is salvageable, as in the case of my exploding carrot soufflé at Thanksgiving, then serve it, as it may not be pretty, but it will still taste great!  Just remember……there’s always Domino’s……

8.  Music makes a memorable evening.  It just does.  There are no two bones about it……having great music elevates a dinner party to the next level!  What is more fun than clearing the coffee table so that your guests can crowd on it to sing their version of “Call Me Maybe” or “It’s Raining Men”……now that we are in the age of iThis & iThat, everyone should have a great playlist on something……just invest in a set of speakers & watch your party transform itself.  Bert has a great set of music, & I completely defer to him on this one……he is truly better at keeping the music going than I am……usually, we have something upbeat going through cocktails & hors d’oeuvres……then we transition to a little jazz during dinner……only to “rock it” during dessert……if I haven’t fallen asleep, which I am apt to do……how many a party has continued with dancing in our home after I have gone to sleep……alot.

9.  Let guests participate.  They are your friends……let them do something.  None of us are superhuman.  It is nice……& welcomed……when our friends/guests offer to bring something.  Depending on the theme or what I have planned, I may request something specific, like pink bubbly for Valentine’s Day!  One of our dearest friends, Beverly, or Bebe, is one of the best pastry chefs I know……she is amazing.  Recently, for New Year’s Day, she made an 8-layer Hummingbird Cake……we had a Southern theme going that day, and she brought the greatest creation of deliciousness I ever put in my mouth!  We were in awe!  Isn’t it beautiful……I truly wish I could have a piece right now!

It is fun to have people contribute something, & I always appreciate it……whether it is an arrangement of flowers, an extra appetizer, a bottle of wine……it is the thought that counts, & someone who offers does appreciate what you are doing & wants to help you.  Also, delegate the night of the dinner party……fill water glasses, wine glasses, plating the main course.  While it may be nice to have a server to help, such is not the case in the Newsome household……so all help is appreciated……when everyone pitches in, it doesn’t mean you’re a weak sister……you’re a delegator……so relax, let everyone pitch in, & have fun!

10.  There is nothing better than a long cocktail hour.  I had to save the best for last.  What is the definition of “long”?  Whatever you think……just don’t serve dinner past Midnight……although I am well known for serving dinner at 10pm……what would you expect?  I’m a “kitchen entertainer”!

Cheers!  Remember……connect-celebrate-entertain!

¹Park Avenue Potluck: Recipes from New York’s Savviest Hostesses The Society of Memorial Sloan Kettering (Author), Florence Fabricant (Author). 2007

the dinner party……my top 10 pearls for successful, easy, & stress-free entertaining……

Greetings!  One of the greatest entertaining challenges in having a dinner party immediately after the Holidays is……what to serve?  After all the indulging, many of us are sick of the usual Holiday fare, and even more of us are ready to start the proverbial “diet”.  That makes planning a winter dinner party a bit more challenging, particularly if we want to create a menu that will have appeal to a wide range of palates & dietary restrictions. Recently, we had a birthday celebrations for one of our dearest friends, Kim Wainer.  Kim has a post-Christmas birthday, which is great because we get to continue celebrating……

……with the people we love the most……

……but, again, what to serve?  Well, I have two  ”entertaining pearls” for birthday dinner parties……

1.  Always serve a “favorite” of the birthday person……

2.  Make sure this “favorite” will be liked by your other guests as well……

Kim’s favorite is chicken……hands down……& she loves asian cuisine.  Pretty simple……an easy Asian-inspired dinner party menu……right?  Many of you are thinking, “Really?  What are you thinking?  This will not be easy……asian means lots of chopping, lots of ingredients……I do not know where to even buy this stuff……this menu will be anything but easy……you are crazy.”

Yes, I am not right……but, not crazy.  In fact, if planned wisely, asian is easy……especially as a winter comfort food……easier than you think.  Period.  You just have to select the right recipes……

That is where old cookbooks come in……I own 500+……seriously.  I love each & every book, and over the years, many a stained page has been created in many of these books.  One of my favorites is the China Moon Cookbook by Barbara Tropp.  The China Moon Cafe, a 1930s era coffee shop in San Francisco, was owned and operated by Tropp between 1986 & 1997, and it quickly became one of the most renowned restaurants in the country, drawing celebrities, chefs such as Jacques Pepin, and foodies, such as me, to try such dishes as Strange Flavor Eggplant, Ma-La Steamed Poussin with Roasted Szechwan Pepper-Salt, Buddha Buns, Paris Noodles, & Fresh Ginger Ice Cream served with Cappuccino Coins.  The menu was an exquisite fusion of Chinese and California cuisine, with depths of flavors whose layers unfolded in your mouth, yielding more & more complexity with every bite.  I had read about the restaurant in the late 80s, as it gained wide acclaim very quickly, particularly when Tropp received the prestigious James Beard Foundation Award for “Who’s Who in Food & Beverage” in 1989.  When I finally earned a paycheck, I purchased her cookbook in 1992, & it quickly became one of my favorites.  I was then very fortunate in 1994 to travel to San Francisco for an anesthesia meeting, where I dined in the restaurant three times in the six nights I was there!  Barbara Tropp’s cuisine was Chinese perfection on a plate.  She unfortunately passed away at 53 after a seven-year battle with ovarian cancer.  The restaurant closed in 1997.  The cookbook is still available through Amazon……it is truly worth ordering……

So, for Kim’s birthday, what would be better than to select something from the China Moon Cookbook?  We also had a big crowd……16 were invited to dinner……so stir-fry would be difficult at best……the answer……an adaptation of “Master Sauce Poussin”, which Tropp described as the following……

“Master sauce dishes are among the most approachable in the Chinese culinary lexicon, the coq au vin of the would-be-Chinese-cook’s world…….The flavors and colors of soy, rice wine, cassia bark and orange zest penetrate the skin and accentuate the sweet goodness of the flesh……”

In her restaurant & in the cookbook, Tropp used poussins, or baby chickens, which were simmered & bathed in a wok in this incredible sauce.  For a crowd, well, I braised chicken breasts rather than whole chickens, first searing the chicken, then slow-cooking so that the sauce penetrated the meat, resulting in flavorful, fork-tender deliciousness.  I thickened the sauce at the end with a little cornstarch……layering the thickened sauce onto the already chestnut-colored breasts was beautiful and created an explosion of flavors with ever bite……

……the Master Sauce-Lacquered Chicken now needed side dishes to compliment & balance the chicken’s complexity……& keep with the theme of winter comfort food……with the chicken, I served five-spice pwder & ginger-scented sweet potato mash and an asian green-edamame salad……oh, and garlic-cilantro-orange popovers……yummy……Kim adores popovers……so I had to make them for my favorite birthday girl……

……I love making popovers……they are so easy & to me, popovers scream “comfort food”……the key is having popover pans and preheating the pans before filling them with the batter.  One of my favorite popover recipes is from Williams-Sonoma……& the idea for the garlic, cilantro & orange came from yet another favorite cookbook entitled Fusion Food Cookbook, whose author, Hugh Carpenter, is also a master at Chinese fusion cuisine, and many of his recipes reflect an Asian influence……he has written 15 cookbooks in all, & he also runs a cooking school in Napa……FYI……

……with a main course such as this, what is something that can be made or bought ahead of time, easily made, and served to alot of people?  I love serving crunchy wontons & wasabi explosion snack mix in large martini glasses……having theme “munchies”  at the onset of your party, whether big or small, sets the tone of your event & provides something fun to eat with cocktails……it also takes the pressure off you to have the main appetizer ready to serve, especially if a little preparation is involved……

……one of my favorite appetizers to serve at an Asian-themed party are Chinese dumplings.  If you have never made Chinese dumplings, be not afraid……dumplings are easier to make than you think……the greatest thing is, you can make & freeze them ahead of time so that all you have to do the night of you party is pop the dumplings in boiling water, cook for just a couple of minutes, and serve with your favorite dipping sauce & chopsticks!  I decided to use the Jade Sauce recipe from Fusion Food Cookbook to accompany the Chinese chicken & mushroom dumplings……

At this point, I know many of you are asking, “Where do I find these ingredients?”  The good news is most of the ingredients in these recipes are available in most grocery store chains, & many cities & towns also have Asian grocery stores, where you will find these ingredients at much lower prices.  In the Triad region of North Carolina, we have a terrific grocery store, Super G, that has a great selection of Asian grocery items……you name it, they have it!  If you live within driving distance, please check out Super G……you will love it, I promise……

Now for the important stuff……wine pairings.  Su Peterson & Penny Demetriades, owners of Zeto Wine & Cheese, decided, based on their tasting, that the following wines would pair wonderfully with this menu……

Pomelo Sauvignon Blanc 2011 – California – 100% Sauvignon Blanc. A long & cold fermentation in stainless steel tanks gives this big fruit flavors. A mouth watering, vivid style Sauvignon Blanc with juicy, rich flavors of lemongrass, tropical fruit, & a citrus zest gives a refreshing, long finish. By not being too acidic & having that nice round mouth, they feel this wine pairs well with the variety of Asian ingredients included in this menu.

Another good choice would be a German “dry to off-dry” style Riesling. When selecting, choose a wine that’s not too dry & not too acidic. Balanced acidity & natural fruitiness are a definite plus when pairing with Asian cuisine. Look for Schloss Vollrads Rheingau Riesling 2010……this is a great wine to serve with this particular menu……

……if you prefer to serve a red, then consider Tikal “Patriota” 2010 – Mendoza, Argentina – 60% Malbec 40% Bonarda – a wine with bold mixed ripe berry flavors. This wine has luscious, plush flavors of red fruit with some subtle spice. The 12 months of French & American oak aging eliminates any hard edges. Again, we have a wine that’s not too dry, but delivers ripe, bright red fruit.

Lastly……dessert……of course, we served Kim’s favorite birthday cake, made by our dear friend, Beverly McMaster, of course……she is truly one of the best bakers I know.  Beverly’s coconut cake is her signature cake & it is a secret……which it should be……it is so special……a close second is gingerbread gelato with dark chocolate sauce……serve with two ginger crisp cookies, & you have an elegant dessert that will please any crowd.  I love The Fresh Market’s gingerbread gelato……since it is a seasonal item, be sure to get a few pints to have on hand, just in case……

I truly hope you will try this easy Asian-inspired dinner party menu……it is truly one of my favorites……the Master Sauce and chinese dumplings can be made ahead of time, and everything else can be relatively quickly……this is a fun menu to do with a large crowd, as everyone wants to help……mashing the sweet potatoes, tossing the salad, making the popovers……& plating the dinner……although the photos depict these dishes for a big crowd, the recipes are written for 6-8 people, & can easily be doubled for a larger crowd……think about hosting a party for Chinese New Year in February & use this menu……everyone will love this menu, I promise……remember, connect-celebrate-entertain……cheers!

An Asian-Inspired Dinner Party Menu:

Chinese Chicken & Mushroom Dumplings with Jade Sauce

Schloss Vollrads Rheingau Riesling 2010

Master Sauce-Lacquered Chicken Breasts

Five-Spice Powder & Ginger-Scented Sweet Potato Mash

Asian Green-Edamame Salad

Garlic-CIlantro-Orange Popovers

Pomelo Sauvignon Blanc 2011

Tikal “Patriota” 2010

Gingerbread Gelato with Dark Chocolate Sauce & Chocolate-Dipped Ginger Crisp Cookies

Chinese Chicken & Mushroom Dumplings with Jade Sauce
– makes 72 dumplings

• 1 pound ground chicken
• 1½ cups Fresh Express® 3-Color Deli Cole Slaw
• 1-3 ounce package enoki mushrooms
• 2 scallions or green onions
• 1 garlic clove
• 1 egg
• 1 tablespoon white sesame seeds
• 1 tablespoon low-sodium soy sauce
• 2 teaspoons rice wine or dry sherry
• 1 teaspoon dark sesame oil
• 1 teaspoon Chinese chili sauce
• ¼ teaspoon kosher salt
• 72 round wonton or dumpling wrappers
• 1 recipe Jade Sauce

“easy” pearls……if you cannot find enoki mushrooms, substituting shiitake mushrooms is fine……wonton & dumpling wrappers are available in most grocery stores, and are usually found in the freezer section of Asian markets……to defrost, simply put the package in the fridge overnight……the wrappers will be ready to use the next day……

1.  Rinse & dry the ground chicken, & place in a bowl large enough to add the remaining ingredients & mix all the ingredients as well.

2.  Chop the cole slaw, thinly slice the mushrooms & green onions, & add to the chicken.  Mince the garlic clove & add to the bowl as well.  Add the egg, sesame seeds, soy sauce, sherry, sesame oil, chili sauce & salt.

3.  Using a large spoon, thoroughly mix all the ingredients together until well blended.
4.  OK……dumpling time……this is so easy……fill a small bowl with cold water……place a wrapper on a flat work surface & with your fingers, moisten the outer edge (about ½ inch)

……using 2 spoons, spoon about ½ teaspoon of chicken filling into the middle of the wrapper……

……fold over the wrapper into a half-moon shape, pressing the edges together……

……next, place the dumpling in your hand & moisten the ends with water & squeeze together to form a “hat”……

……place on a lined cookie sheet in the fridge or freezer……isn’t that so easy?

5.  When ready to cook, boil a pot of water……drop in as many dumplings as you would like to cook without overcrowding the dumplings……the dumplings will float to the top when done, about 3 minutes.  Using a slotted spoon, remove the dumplings, draining the water into the pot & place on serving plates……

……Serve with Jade Sauce & chopsticks……I usually serve about 3-4 dumplings to women & 5-6 dumplings to men……voilà!

Jade Sauce – from Fusion Food Cookbook
– makes about 1 cup

• 2 cups Earthbound Farm® baby spinach leaves
• 1 garlic clove
• 1-½ inch chunk fresh ginger
• 1 small orange or tangerine
• ¼-½ bunch cilantro
• 12 large Thai basil leaves
• 1 green onion
• 1 tablespoon low-sodium soy sauce
• 2 tablespoons dry sherry
• 2 tablespoons apple cider vinegar
• 2 tablespoons sesame oil
• 2 teaspoons hoisin sauce
• 2 teaspoons sugar
• 2 teaspoons Chinese chili sauce

“easy” pearls……if you cannot find Thai basil leaves, commonly found in Asian markets, sweet basil will be fine as a substitute……if you like a milder sauce, use only 1 teaspoon Chinese chili sauce……

1.  Place spinach in blender.  Slice the garlic, peel & dice the ginger, & add both to blender.  Zest the orange or tangerine & add to the blender.

2.  Make sure the cilantro & basil leaves are clean.  Trim off the very ends of the cilantro, & add the entire bunch (leaves & stems) & the basil leaves to the blender.  Thinly slice the onion & add to the blander as well.

3.  Add the soy sauce, sherry, vinegar, sesame oil, hoisin sauce, sugar & Chinese chili sauce to the blender.  Blend until smooth.
4.  Refrigerate until ready to use.

Master Sauce-Lacquered Chicken Breasts – adapted from “Master Sauce Poussin” from China Moon Cookbook
– serves 6-8 as a main course

• 6-8 skinless, boneless chicken breasts
• peanut or canola oil
• 1 large piece fresh ginger
• 6 garlic cloves
• 2 whole star anise
• thinly pared zest of ½ orange (no pith or white part)
• 1 cinnamon stick
• 8 whole cloves
• ½ teaspoon Szechwan peppercorns
• 2 cups low-sodium chicken broth
• 2 cups soy sauce
• ½ cup rice wine or dry sherry
• 1 ounce or chunk Chinese golden rock candy or sugar
• 1½ tablespoons cornstarch

“easy” pearls……if you do not have an asian grocery market, you can go online to Roundeye Supply to purchase yellow rock candy or use white sugar……melting the rock candy was fun though……you can purchase the star anise, Szechwan peppercorns, as well all the other spices, online at Savory Spice Shop……rice wine is available in most grocery stores……if you do not wish to thicken all the sauce, remove a portion, a cup at a time…….use a little more than a teaspoon of cornstarch per cup of sauce……

1.  Preheat the oven to 275˚.

2.  Clean & dry the chicken breasts……you may slice the breasts horizontally in half if you have larger chicken breasts & a few smaller appetites.  Pour a smidge of olive oil in a 6 or 7-quart dutch oven.  Salt & pepper the chicken breasts.  Sear the chicken breasts on each side……once seared, place on a dish & set aside.  You will have a great crust on the bottom of the pan, which will add great flavor to the dish.

3.  Peel the garlic, then slice 6-¼ inch coins from the ginger chunk……

……Using the flat side of a meat pounder or tenderizer, “smash” each coin.  Place the smashed ginger in the dutch oven.

Smash the garlic cloves using the meat pounder or the side of a wider knife.  Add with the ginger to the dutch oven.
4.  Quickly sauté the ginger & garlic in the dutch oven over medium-heat, scraping the bottom of the pan with a wooden spatula to release the  crust from the pan.  Reduce the heat to low.

5.  Take the 2 whole star anise & break into the separate pods……add to the dutch oven, & sauté 2-3 times.

6.  Slice the zest into “matchstick-size” pieces……add to the dutch oven & sauté.

7.  Add the cinnamon stick, cloves, peppercorns, chicken broth, soy sauce, & rice wine.  Stir well, scrape the bottom of the pan over medium-high heat, & bring to a boil.

8.  Add the rock candy to the dutch oven, reduce the heat to medium, stirring until the candy has dissolved.

9.  Add the chicken, being sure to submerge each chicken breast so that the master sauce covers each breast.  Place the dutch oven & braise the chicken breasts for 3-4 hours.
10.  Remove the dutch oven & remove the chicken & place on a clean plate……place a piece of aluminum foil loosely over the chicken to keep the chicken warm.

11.  Using a ladle, remove about a cup of the braising liquid……strain if necessary.  Add about a tablespoon of cornstarch to the cup of braising liquid & whisk until well combined.  Add back into the dutch oven, whisking continuously over medium heat.  When thickened (the sauce will coat the back of a wooden spoon), turn off the heat……the sauce will continue to thicken as it cools.

12.  Serve the chicken ladled with the thickened Master Sauce……enjoy!

Five Spice Powder & Ginger-Scented Sweet Potato Mash
– serves 6-8 as a side dish

• 4 large sweet potatoes
• 1 cup fat-free half & half
• 1-2 heaping tablespoons Smart Balance® butter
• 2-inch chunk of ginger
• 2 teaspoons five-spice powder
• kosher salt

“easy” pearls……I like to save calories where I can & when it seems appropriate for a given dish or recipe……mashed sweet potatoes, or potatoes in general, is certainly that recipe where I can, especially when everyone is in “post-Holiday” mode……fat-free half & half & Smart Balance both help achieve this……if calorie-counting isn’t a factor for you, then splurge……use real half & half & real butter……I like to “float the ginger” in the hot milk as I really want as much of the total surface area of the ginger to be in contact with the milk to really extract as much flavor from the ginger as possible……while it may be easier to wrap the ginger in cheesecloth, I really do not think  the milk is flavored as well……five-spice powder (star anise, cloves, Chinese cinnamon, Szechwan pepper, & fennel seeds) is one of my favorite spices in general……it is not only widely used in Chinese cooking, but it is frequently used in other Asian dishes as well……it is readily found in Asian markets, & Williams-Sonoma carries it as well……a potato masher is a great utensil to have in the kitchen……there are a wide variety of potato mashers on the market……I have had mine from Williams-Sonoma for years……OXO makes great ones as well……

1.  Peel the sweet potatoes & cut into 2-inch chunks.  Place in a pot of salted water……bring to a boil & cook the potatoes until fork-tender.

2.  While the potatoes are cooking, pour the half & half into a pot ultimately large enough to hold the potatoes as well.  Add the butter.  Peel the ginger, cut into ½- inch pieces, and add to the milk & butter.  Simmer this mixture for about 30 minutes……you really want to perfume the milk with the ginger.

3.  Remove the ginger from the milk & butter using a slotted spoon.  Add the five-spice powder .

4.  Drain the fork-tender potatoes into a colander.  Add the potatoes to the butter & milk, and using a potato masher, mash the potatoes in the liquid until well combined.  Season to taste with kosher salt.  If the potatoes are too “loose”, continue cooking the potatoes on low until the potatoes achieve the consistency you desire.  Keep warm on low heat until ready to serve.

Asian Greens & Edamame Salad
– serves 6-8 as a side dish or salad

• 2 bunches Chinese broccoli
• 2 pounds baby bok choy
• 1 pound peeled edamame
• 1 bottle Makoto® Honey Ginger Dressing
• 1 bottle Sweet Asian Chili Sauce
• 1 bottle Sriracha chili sauce (optional)

“easy” pearls……for this salad, I really “eyeball” the proportions of the vegetables in this salad……a little extra salad will surely get eaten……the salad is even good the next day……as far as sweet Asian chili sauce is concerned, I always have a bottle on hand, & I really do not have a favorite, although the “Asian” or “Thai” brands have the best flavor to me……

1.  Cut up the Chinese broccoli and baby bok choy into 1-1½ inch pieces & keep in separate bowls.  Be sure to rinse the veggies thoroughly, then shake the weggies separately in a colander to remove the excess water.
2.  Bring a large pot of salted water to a boil.  make sure you leave about 3-4 inches of room so that you can place an insert to blanch the Chinese broccoli & bok choy without spilling water all over your stove.

3.  Either using a steamer basket, steamer insert, or anything perforated that you can immerse into the boiling water, fill the perforated vessel with a portion of the Chinese broccoli and immerse the entire contents into the water for 1-1½ minutes……this will blanch the broccoli perfectly.  Remove the vessel from the water, allowing the boiling water to drain back into the pot, then give the perforated vessel a few good shakes to remove any excess water. Pour the contents into a large bowl.  Repeat this process until all the Chinese broccoli  has been blanched.  Repeat the process with the bok choy, then finally with the edamame.

4.  Combine all the greens & edamame in a large bowl.  With a set of tongs, toss the vegetables until well combined.

5.  Mix half the bottle of the Makoto® Honey Ginger Dressing with a couple good splashes of the sweet asian chili sauce in a saucepan.  You want a little tang, a little heat, & a little sweet……if you want more heat, add a smidge of Sriracha……it will not take much, just a touch.  Heat the dressing, whisking over medium heat just until the dressing begins to bubble.  Add the dressing to the greens & edamame & toss well to coat all the veggies……serve with the chicken & sweet potatoes……yummy!

Garlic-CIlantro-Orange Popovers – adapted from Fusion Food Cookbook by Hugh Carpenter & “Perfect Popovers” at www.williams-sonoma.com
– makes 12 popovers

• ½ stick unsalted butter
• 6 eggs, lightly beaten
• 2 cups milk
• 2 cups all-purpose flour
• 1 tsp. salt
• 2 cloves garlic
• ½ bunch cilantro
• 1 orange
• Unsalted butter for serving

“easy” pearls……having your milk & eggs at room temperature make better popovers……nonstick popover pans are available at Williams-Sonoma……

1.  Preheat your oven to 450°F. Spray the wells of 2 standard 6-cup popover pans with nonstick cooking spray. Melt the butter in a microwave oven.  Pour 1/2 tsp. of the melted butter into each popover “cup”.

2.  Into a medium-size bowl, break all 6 eggs.  Add the milk, whisk with the eggs, then whisk in 2 Tbs. of the melted butter.

3.  In a large bowl, whisk together the flour and salt, then whisk in the egg mixture. Whisk vigorously until smooth, about 2 minutes.
4.  Mince the garlic.  Remove the stems from the cilantro & finely chop.  Zest the orange using a Microplane® zester.  Add the garlic, cilantro & orange zest to the popover batter, whisking well to combine.

4.  Divide the batter among the prepared cups and bake for 20 minutes. Reduce the oven temperature to 325°F and bake for 15 minutes more. Remove the pans from the oven.  Let the popovers cool for a minute, then remove from the pans.
5.  Serve the popovers warm with butter.

Dark Chocolate Sauce
– makes 1¾ cups

• 1 cup semisweet chocolate chips
• 2 ounces unsweetened chocolate
• ½ cup heavy cream

1.  In a small heavy saucepan, combine the chocolate chips & heavy cream.  Break the unsweetened chocolate into smaller pieces & add to the saucepan.

2.  Over medium-low heat, whisk the chocolate & heavy cream together until a smooth sauce is created.  Spoon over your favorite dessert.

an easy Asian-inspired dinner party menu……

Greetings!  I love the month of January. The quiet solitude of this month is a wonderful contrast to the excitement……& craziness……of December.  January, to me, is a time to reflect & recharge.  I just love to read recipes……it’s too cold to do anything else……& to enjoy quiet time with special friends over delicious comfort food meals whose aromas fill the air with the depth & complexity of slowly-cooked meats & vegetables that warm our tummies & hearts simultaneously.  One of my favorite comfort food meals has always been something “Italian”, & Osso Buco is at the top of the list.  Osso Buco is truly easy Italian comfort food……browning the veal shanks, then braising the meat in a delicious bath of wine, tomatoes, sautéed celery, carrots, onions & garlic for a couple of hours creates a succulent, tender dish that is Northern Italian “soul food”.  Osso Buco is deceptively easy to make……the bulk of time spent is browning the veal & chopping the veggies, but once those 2 steps are done (in about 1½ hours), the dish is assembled quickly, and after a couple of hours of slow cooking, is ready to eat……with your favorite “big” wine, such as Cabernet or Amarone……Bert served a 1997 BV Cabernet with the osso buco that evening……sublime.

I have tried many osso buco recipes over the years……& I must say that one of my all-time favorites is the one I am sharing with you in this blog.  One of our neighbors, John Snider, an accomplished chef & dear friend, recently shared an osso buco recipe from The Wall Street Journal……FYI, The Wall Street Journal features some of the best recipes ever in their Saturday edition.  Well, I decided to try it……actually, I “tweaked” or adapted the recipe with a little more of this, a little more of that……I also changed the order of preparation to maximize the flavor when sautéing the vegetables……lastly, I made the osso buco an easy “one-pot” wonder with the addition of farro to the dish before braising, which allowed the ancient grain to absorb the delicious juices from the meat, wine & veggies while the entire dish braised in the oven.  Adding farro to the osso buco also abolishes the need to make a “starch” to accompany the veal……classically, osso buco is served with risotto milanese, which while delicious, creates a heavier dish and another thing to do in the kitchen.  Simply adding the farro creates a shortcut for entertaining ease.  Nonetheless, I truly appreciate John sharing the recipe with me, & if you are interested, I am sharing the osso buco recipe link with you in The Wall Street Journal……please read the entire article……it is really interesting……& you can decide for yourselves which osso buco recipe to make……

Because osso buco is a heavier dish, I decided that everything else should be on the lighter side, but still packed with flavor……

……for a starter, we enjoyed white bean-antipasto bar crostini……OK, now I have you confused……

……many grocery stores recently have opened “antipasto bars” or olive bars, where you can purchase a plethora of various olives, peppers, artichokes, you name it……& simply serve as an appetizer……the only problem for me, however, is I never know how much to get of a certain item, if everyone is going to like the various antipasto items, & then what do I do with the leftovers?  Rather than having 6 different containers, I fill one container, adding a little of this, a little of that……in this case, artichoke hearts, peppadew peppers, roasted peppers, & sundried tomatoes……then chop and combined these ingredients alone, or combine them with something else……in this case, canned cannellini beans to make a delicious crostini packed with flavor, but lighter……in anticipation of the main course……

……with the osso buco, I decided to serve broccoli rabe……also known as rapini……this is one of my favorite vegetables ever!  Broccoli rabe is classically Italian, a vegetable found in many dishes, from pasta to roasted meats to antipasti.  Its flavor has been described as nutty, bitter, & pungent.  The spiked leaves resemble turnip greens……to which it is related……that surround clusters of green buds which resemble small heads of broccoli. Small, edible yellow flowers may be blooming among the buds. Rapini is a wonderful source of vitamins A, C, and K, as well as potassium, calcium, and iron.  One of my favorite preparations is to blanch the leaves, heads, & stems…… salted boiling water removes the bitter flavor……then quickly sauté the vegetable in olive oil, garlic & crushed red pepper, which is how I serve the rapini with the osso buco……the flavors compliment each other very nicely……

……for dessert, what is better than chocolate?  I also recently found a recipe for a red wine chocolate cake from Emilia-Romagna in La Cucina Italiana……I made the cake, again “tweaking” the recipe here & there……extra chocolate and eggs, using Cabernet for the cake……& making a cabernet-raspberry sauce rather than wine-soaked raspberries……the sauce is delicious and can be frozen if you leftover sauce, which you won’t……Emilie eats the sauce without the cake……if you have any Cabernet left from the main course, be sure to enjoy it with this cake……a match made in Heaven……

I hope you enjoy this easy Northern Italian comfort food menu featuring osso buco……be sure to eat the marrow……the best part……enjoy a great Cab, make the osso buco early, maybe set a casual table by a fire……simply, connect-celebrate-entertain!  Buon Appetito!

An Easy Northern Italian Comfort Food Menu:

White Bean-Antipasto Bar Crostini

Domaine St. Michelle Brut Rosé

Osso Buco with Farro

Sautéed Broccoli Rabe with Red Pepper Flakes & Garlic

1997 BV Cabernet Sauvignon

Cabernet Chocolate Cake with Cabernet Raspberry Sauce & Whipped Cream

White Bean-Antipasto Bar Crostini
- makes about 24 crostini……enough for 6-8 as an single appetizer, or 12 if serving other appetizers or small bites……

• 1-15 ounce can white cannellini beans, drained
• ¼ bunch italian parsley
• 8 ounces mixed assorted antipasto bar veggies (artichokes, peppadew peppers, sundried tomatoes, roasted peppers, pitted olives……whatever your preference is……)
• zest & juice of ½ meyer lemon
• 1 garlic clove
• olive oil
• sea salt
• freshly ground black pepper
• 1 loaf “skinny” artisan bread (i.e., filone, ciabatta, baguette……for smaller “bites”)
• balsamic glaze

“easy” pearls……this recipe is largely based on taste preferences & not on the “perfect” combination of beans & antipasto……in this blog, I did use orange peppadew peppers, roasted red pepper, artichoke hearts, & sundried tomatoes……the various colors, especially the oranges & reds were very appealing as an appetizer or small bite……experiment & see what you like……the great thing about beans is that they easily go with anything……balsamic glaze is a great addition to most dishes as you get the balsamic flavor in an attractive way on any dish……drizzle, “dot”, dollop……balsamic glaze doesn’t run all over the plate……and it is much more eye-appealing as a presentation……igourmet.com sells Blaze Balsamic Glaze, which is delicious, for a great price……

1.  Place your oven temperature on “warm” & place the artisan bread in the oven for about 10 minutes.

2.  Drain the beans & pour into a bowl.  Mince the parsley & add to the beans.

3.  Coarsely chop the antipasto veggies & add to the beans.

4.  Mince the garlic clove & add to the beans.  Add a small splash of olive oil, a couple of shakes of sea salt, and a few grinds of black pepper.  Combine the ingredients together well.

5.  Thinly slice the artisan bread.  Place a spoonful of the white bean-antipasto mixture on top of each bread slice……drizzle with balsamic glaze……enjoy!

Osso Buco with Farro – adapted from “Let Them Eat Osso Buco”, The Wall Street Journal, March 12, 2011
- serves 6 as a main course

• ½ stick (4 tablespoons) unsalted butter
• 1 good splash olive oil (about ¼ cup)
• 8 ounces diced pancetta
• 6 veal shanks
• 1 cup flour
• 1 tablespoon dried sage
• 1 tablespoon kosher salt
• freshly ground black pepper
• ¾ of a 16-ounce bag baby carrots
• 4 stalks celery
• 1 medium sweet onion
• 10 cloves fresh garlic
• 1-28 ounce can peeled Italian tomatoes
• 1 bottle Pinot Grigio
• 1 heaping tablespoon veal demi-glace
• 2 cups farro

Pine Nut Gremolata
- makes about 1 cup

• grated zest of 2 lemons
• grated zest of 2 small oranges or tangerines
• ½ bunch italian flat-leaf parsley, stems removed
• 3 fresh garlic cloves
• ½ cup pine nuts

“easy” pearls……a 13-quart Le Creuset french oven is what I always use to prepare osso buco, and any braised dish for that matter……it is perfect for browning meats, & it has a large surface area for sautéing vegetables as well……diced pancetta is a real timesaver, & often times I will use it when I am pressed for time, but it is more expensive……my 2 favorite sources for veal demi-glace are Williams-Sonoma & More than Gourmet……farro is a wonderful nutty-tasting ancient whole grain cultivated in Italy since Roman times……it adds great texture to this dish……it can be purchased from Williams-Sonoma, Amazon.com, & igourmet.com……

1.  Preheat your oven to 300º.

2.  In a large, heavy dutch or french oven or any large, deep oven-proof skillet, melt the butter with the olive oil over medium-low heat.  DIce the pancetta & add to the pan, sautéing until the pancetta is crispy & the fat is rendered.  Using a slotted spoon, remove the pancetta & set aside.

3.  While the pancetta is rendering, mix together the flour, sage, kosher salt & about 6 grinds fresh black pepper in a shallow bowl or plate large enough to allow dredging of the veal shanks.  Dredge the veal shanks completely.

Once the pancetta has been removed, increase the temperature to medium to medium-high, and place each shank in the rendered fat-butter-olive oil mixture……allow about an inch of space between the shanks to allow the shanks to brown but not steam.  When the shanks are nicely browned on all sides, remove to a platter & set aside.

4.  While the shanks are browning, slice the carrots, dice the celery, dice the onion, & smash the garlic cloves with the side of a knife or the flat side of a meat tenderizer.

5.  Once the shanks are removed from the cooking vessel, you will notice a nice “crust” on the bottom of the pan……there is a ton of flavor in this, which will begin to soften as the veggies sauté & release moisture.  Add the carrots, celery, onions & garlic, & sauté over medium heat, using a wooden spatula to release the “crust” from the pan while the veggies release their juices.  You do not need to cook the vegetables much……just until the crust really has been separated from the pan.

6.  Add the entire can of plum tomatoes & juice to the pan.  Break up the tomatoes into smaller pieces using your wooden spatula.  Once the tomatoes are well combined with the veggies……

……add the bottle of wine & the tablespoon of demi-glace, stirring until the demi-glace has completely dissolved in the braising liquid.

7.  Add the farro & pancetta, again stirring well to make sure both are distributed well throughout the braising liquid.  Taste the sauce & add additional salt & pepper according to your own taste.  Increase the temperature to high, stirring just until the braising liquid begins to come to a boil.

8.  Turn off the heat & add the veal shanks, making sure the shanks are nearly submerged in the braising liquid.  Pour any meat juices released from the shanks into the cooking vessel.  Cover with the vessel lid & place in the oven……braise for a minimum of 2-3 hours……

9.  While the osso buco is braising, prepare the gremolata……first, place the pine nuts on a tray & place in the “osso buco” oven to toast for no more than 7-8 minutes, otherwise they will burn……finely chop the garlic & parsley, add the grated citrus zests, then the toasted pine nuts……

……toss together well.  Set aside.

10.  Remove from the oven & serve in large pasta bowls……serve the farro & veggies alongside the veal shanks.  Generously sprinkle the gremolata over each shank……add sautéed rapini to the pasta bowl……buon appetito!

Sautéed Broccoli Rabe with Garlic & Red Pepper Flakes
- serves 6-8 people as a side course

• 2 bunches broccoli rabe, ends removed from stems
• olive oil
• 4 fresh garlic cloves
• red pepper flakes
• kosher salt
• ½ lemon (optional)

“easy” pearl……it is really important to use a sauté pan with a large surface area to evenly cook the broccoli rabe……in a vessel with less surface area, you will not have the ability to evenly sauté the rapini, thus overcooking some of it, which will result in a bitter vegetable……

1.  Bring a large pot of salted water to a boil.  make sure you leave about 3-4 inches of room so that you can place an insert to blanch the rapini without spilling water all over your stove.
2.  Meanwhile, cut the broccoli rabe into 2-3 inch segments.  Rinse thoroughly & shake dry in a colander.

3.  Either using a steamer basket, steamer insert, or anything perforated that you can immerse into the boiling water, fill the perforated vessel with a portion of the broccoli rabe and immerse the entire contents into the water for 1-2 minutes……this will blanch the broccoli rabe & remove the bitterness from the vegetable as well……

……press the rapini with a spatula to ensure all the veggies are submerged.  Remove the vessel from the water, allowing the boiling water to drain back into the pot, then give the perforated vessel a few good shakes to remove any excess water. Pour the contents into a large bowl.  Repeat this process until all the rapini has been blanched.

4.  Chop the 4 garlic cloves well.  Add to a large (5 or 6-quart) sauté pan about a ¼ cup of olive oil, and heat over medium-low heat, then add the garlic & several (5 or 6……or more) shakes of red pepper flakes to the oil.  Sauté until the garlic becomes fragrant and translucent……you do not want it to brown, as the garlic will impart a bitter flavor to the oil.

5.  Add the broccoli rabe, tossing well to cover all the leaves, florets & stems, and also to heat the vegetable without overcooking it.  Finish the dish with a couple shakes of kosher salt & a couple squeezes of lemon, if desired.  Serve immediately with the osso buco.

Cabernet Chocolate Cake – adapted from “torta al vino rosso”, La Cucina Italiana, January/February 2013
- serves 8-10 for dessert

• 2 sticks unsalted butter, at room temperature
• 1½ cups sugar
• 4 large eggs, at room temperature
• 6 ounces semisweet chocolate chips
• 2 ounces unsweetened chocolate
• 1¾ cups unbleached all-purpose flour, plus an additional tablespoon for preparing the pan
• 1 tablespoon baking powder
• ½ teaspoon fine sea salt
• 1 cup Cabernet Sauvignon
• nonstick baking spray

“easy” pearl……if you have only one oven, this cake can be made ahead of time & served at room temperature in order to allow the braising time for the osso buco……

1.  Preheat your oven to 350º.  Spray a 9- or 10-inch round springform pan with nonstick baking spray, then shake the pan with the tablespoon of flour.

2.  Using either a hand-held or stand mixer fitted with the paddle attachment, beat the butter with ½ cup of the sugar on medium speed until light & fluffy, about 4 minutes.

3.  Separate the egg yolks from the egg whites using an egg separator.  Beat in egg yolks, one at a time, until well incorporated.

4.  Place the semisweet chocolate chips in a microwave-safe bowl & “nuke” the chocolate for 1 minute.  The chocolate chips will be melted, although they will have retained their shape……

……Allow the chocolate to cool for about a minute or 2, then add to the butter mixture & beat well to combine. Repeat the process with the unsweetened chocolate, although you only need to “nuke” this smaller amount for about 30 seconds.

5.  Whisk together the flour, baking powder & salt.  Add a third of this to the butter mixture, then add a ⅓ cup of wine.  Alternate adding the flour & wine to the butter mixture until completely combined.

6.  In a separate bowl, use either clean beaters or a hand-held immersion blender & beat the egg whites until soft peaks form……add the 1 cup sugar……although ideally you want firm, glossy peaks, sometimes, you won’t attain them……

……as you can see, I didn’t……I added the sugar too soon……& it doesn’t matter……the cake will turn out just fine……

7.  Using a rubber spatula, fold the egg whites into the batter until completely combined……you do not want any white streaks to remain.

8.  Pour the batter into the springform pan.  Bake until a toothpick inserted in the center comes out clean, 40-45 minutes.  Allow to cool for 10 minutes, then run a knife around the cake to loosen from the pan & release the sides of the springform pan.

9.  When ready to serve, cut into wedges, top with the cabernet-raspberry sauce, fresh berries & sweetened whipped cream.

Cabernet-Raspberry Sauce

• 1-12 ounce bag frozen raspberries
• ⅓ cup white sugar
• 1 cup Cabernet Sauvignon

1.  Combine the frozen raspberries, sugar & wine in a saucepan.  Bring to a boil, then simmer the ingredients until the liquid is reduced by half……

……allow to cool for about 5 minutes.

2.  Transfer the cooled ingredients to a blender & blend until smooth.  You will have seeds still……

3.  Pour the sauce into a fine mesh strainer seated over a slightly larger bowl.  Using a rubber spatula, spread the sauce along the sides of the strainer & “push” the sauce through the mesh……you will be left with the raspberry seeds in the strainer.

4.  Chill the sauce until ready to use…….the sauce also freezes well……

an easy northern italian comfort food menu featuring osso buco……

Happy almost 2013!  I love serving an easy menu on New Year’s Day to bring good luck!  With all the possible changes upon us in the coming year, it seems that bringing a little good luck into our lives……and avoiding any bad luck……may be the best idea for the first meal in the new year.  As a “Southerner” for the last 20 years, it has always been customary to eat blackeyed peas on New Year’s Day……along with collard greens & some type of pork.  Actually, there are 6 food categories that are considered around the world to bring us good luck……grapes, greens, fish, pork, legumes, & cakes……for  Each year on New Year’s Day, I try to include all these foods in my menu, and this year is no exception……while my 2012 menu had an Asian theme, this year, I decided to go super easy & light……

……let’s start with a blackeyed pea hummus, served with pita chips & celery……

……for a fish dish, there is truly nothing better than smoked salmon, served with chopped egg, capers, chopped onions, cream cheese & crackers or your favorite sliced bread……this year, I splurged & ordered Scottish Smoked Salmon from Williams-Sonoma, which was on sale this past week……& still is……check out this link to the Williams-Sonoma website & take advantage of this great deal……

……I love pork tenderloin……lean, easy to marinade, & delicious roasted or grilled……this year, we are serving hot pepper jelly-cranberry-mustard pork tenderloin & slaw sliders……serve with sweet potato chips, and you have a absolute winner while watching football……since cabbage is in the slider, we have a home-run of good luck……

……next, we need to think about more “greens”……collard greens are typically served in the South……when cooked, the folded greens resemble dollar bills……instead, I am thinking “salad” this year……after all, now that 2013 is upon us, the emphasis becomes “healthy & light”……so, instead of cooked greens, I am serving a baby kale salad with roasted butternut squash, pomegranate seeds, grapes, toasted pecans & pancetta……& tossed with a simple red wine vinaigrette……this salad is actually a meal in itself, and it carries so much good luck, you may want a second helping……

……the last category to cover is a cake…..traditionally, I serve chocolate chip-gingerbread & chocolate ice cream……is there a better hangover cure?  Chocolate is a great source of potassium, an electrolyte which is depleted due to the diuretic effect of alcohol……and ginger has its own anti-emetic properties…….how could we go wrong with chocolate chip-gingerbread cake?  Add a little dark chocolate gelato or sorbet, top with a dark chocolate-dipped Moravian ginger cookie……how can life get any better?

……lastly, a cocktail……since someone may need a little “hair of the dog”, why not serve screwdrivers?  Just think of all the antioxidants in orange juice that counteract the alcohol?  However, since we are still in “Holiday celebratory mode”, not just a screwdriver will do……instead, why not serve cranberry screwdrivers?  This year, we were given cranberry lime-infused vodka as a Christmas gift from our dear friend, Caroline Few……this vodka is sublime……mix it with orange juice, and it is the best cocktail……or remedy……ever!  If you do not have cranberry lime-infused vodka on hand……who normally does……simply buy a bottle of Stoli Cranberry & a lime……for a little extra color, add a splash of cranberry juice……

……I hope you enjoy this easy New Year’s menu to bring good luck……but, you also need to avoid ”bad luck” foods……lobster, shrimp & chicken……these creatures tend to walk/scratch backwards, which could lead to setbacks or the “flying away” of good luck……enjoy them on New Year’s Eve up to Midnight only……then move onto the “good luck” foods……& remember……connect-celebrate-entertain!  Happy New Year!

An Easy New Year’s Menu to Bring Good Luck

Blackeyed Pea Hummus with Pita Chips & Celery

Smoked Salmon Platter

Hot Pepper Jelly-Cranberry-Mustard Pork & Slaw Sliders

Sweet Potato Chips

Baby Kale-Pancetta-Grape “Good Luck” Salad

Cranberry-Lime Screwdrivers

Chocolate Chip-Gingerbread Cake

Blackeyed Pea Hummus
– makes about 3 cups

“easy” pearls……soaking dried blackeyed peas overnight gives the best flavor in this hummus recipe……if you forgot to soak the peas, cover the dried peas with water, bring to a boil and simmer for an hour or so & the peas will be tender……I do not use canned blackeyed peas because they have a metallic taste……if you can find fresh blackeyed peas, be sure to use 3 cups of fresh peas……a food processor or Vitamix will make a delicious, smooth hummus……

• 1 cup dried blackeyed peas
• 5 large cloves fresh garlic, ends removed
• kosher salt
• 1 tablespoon Williams-Sonoma Zahtar
• juice of 1½ lemons, preferably meyer lemon
• freshly ground black pepper
• ¼ cup tahini
• 6 tablespoons hot water
• 2 splashes or tablespoons olive oil
• ¼ bunch parsley

1.  Place the blackeyed peas in a large bowl & cover with water, adding an inch extra of water.  The next morning, the water will be absorbed and you will have triple the volume of peas.

2.  Place the peas in a saucepan with 4 of the garlic cloves & a teaspoon of kosher salt……cover with water.  Bring the blackeyed peas to a boil, then simmer until until the peas are tender, about 30 minutes.

3.  Drain the blackeyed peas & garlic, and place in your food processor or Vitamix.  Add a teaspoon kosher salt, the 5th garlic clove, Zahtar, about 6 grinds black peppercorns, tahini, hot water & olive oil.  Process until smooth, then add the parsley……process again till smooth.

4.  Serve the hummus with pita chips & celery, or place in a lidded container & refrigerate until ready to serve.

Smoked Salmon Platter
– serves 8-12 easily as part of a buffet……if served alone, plan on serving 4-6 people

• 1-2 pounds smoked salmon
• 2 hard boiled eggs, well chopped
• 1 small onion, finely chopped
• 1-3 ounce jar non-pareil capers
• 8 ounces whipped cream cheese
• assorted crackers
• marble rye or pumpernickel bread

“easy” pearl……the best smoked salmon that we have tasted is the Scottish smoked salmon available from Williams-Sonoma online……click this link to purchase the best salmon you will ever have……it melts in your mouth & has the most incredible flavor……

1.  Place the salmon on a flat platter……add serving forks……
2.  Place the chopped egg, chopped onion, capers, & cream cheese in separate bowls to accompany the salmon.  Arrange the crackers & bread……serve & enjoy.

Hot Pepper Jelly-Cranberry-Mustard Pork & Slaw Sliders
– serves 6-8 people

• 1 recipe Hot Pepper-Cranberry-Mustard Sauce
• 1 cup white wine
• 2 pork tenderloins
• 1 package Fresh Express® 3-Color Deli Cole Slaw
• 1 recipe Hot Pepper-Cranberry-Mustard Slaw Dressing
• 2 packages King’s Hawaiian 12 Pack Dinner Rolls

1.  Prepare the hot pepper-cranberry-mustard sauce.  Reserve about a third of the sauce for the sliders.  Allow the sauce to cool for about 15 minutes, then add the white wine to make your marinade.

2.  Rinse the pork tenderloins & place in a gallon-size resealable bag.  Add the marinade & refrigerate for 6-8 hours or overnight.
3.  When ready to make the sliders, preheat your grill.  While the grill is heating, remove the tenderloins from the marinade.  When the grill is hot, place the tenderloins in the center of the grill, and pretend that each tenderloin has 4 sides……grill each “side” for 3-4 minutes then turn. The tenderloins are done when the internal temperature reaches 145º……check with a digital thermometer for confirmation by inserting along the length of the tenderloin.  When done, allow the tenderloins to rest for about 10 minutes before slicing the pork into ½-inch slices.
4.  While the pork tenderloins are grilling, slice the rolls horizontally, wrap in aluminum foil, and warm in your oven at 100-150º for 10 minutes.  If you have a warming drawer, place it on its low setting, & follow the same instructions.

5.  Next, prepare the slaw.  Mix together the package of cole slaw & the dressing.

6.  To assemble, open the rolls……place a tablespoon of slaw on each roll, followed by 2 pork tenderloin slices……add a dollop of the cranberry-mustard sauce……arrange the sliders on a serving platter or dinner plates & serve……& watch the sliders disappear!

Hot Pepper-Cranberry-Mustard Sauce
– makes 1¾ cups

• 1-14 ounce can Ocean Spray® jellied cranberry sauce
• ¼ cup Dijon mustard
• ¼ cup hot pepper jelly

1.  Add the three ingredients in a saucepan.  Over medium-low heat, whisk the ingredients until well combined and have a sauce-like consistency.  Allow to cool & sit at room temperature until ready to use.

Hot Pepper-Cranberry-Mustard Slaw Dressing
- makes about 1 cup

• 1-6 ounce container nonfat greek yogurt
• 2 heaping tablespoons hot pepper-cranberry-mustard sauce
• 1 heaping teaspoon Dijon mustard
• 1 measuring teaspoon apple cider vinegar
• 1 heaping teaspoon hot pepper jelly
• pinch of salt

1.  Add all ingredients in a bowl, & whisk together well.  Refrigerate until ready to use.

Baby Kale-Pancetta-Grape “Good Luck” Salad
– serves 6-8 easily as a side dish or salad

• 2-4 ounce packages diced pancetta
• 4 cups diced butternut squash
• good quality olive oil
• 2 cups pecan pieces or pecan halves, broken into pieces
• 1 large pomegranate
• 1 pound red seedless grapes
• 1-5 ounce clamshell Earthbound Farm Organic Mixed Baby Kales
• 1 good splash O pomegranate champagne vinegar
• 1 small splash balsamic vinegar
• sea salt
• freshly ground black pepper

“easy” pearls……there are 2 shortcuts to this salad……pre-diced pancetta & butternut squash……you will spend a little more for both, but if you are pressed for time, it is totally worth it……most grocery stores carry both……if the butternut squash is sold in chunks, then quarter the chunks so you have bite-size pieces, which will be easier to roast & eat in a salad……O vinegars are fantastic & are sold in most grocery chains……the vinegars are also available online……if you live in the Triad or Triangle areas of North Carolina, Midtown Olive Press has a great pomegranate balsamic vinegar (only 1 vinegar instead of 2), & all their vinegars are available online as well, so you do not have to live in North Carolina after all……so easy……the components to this salad can be prepared even a day ahead, then combined when ready to serve up to an hour in advance……add the vinegar & olive oil immediately before serving……

1.  Preheat your oven to 400º.

2.  In a sauté pan, render the pancetta until it is crispy & nicely browned.  Using a slotted spoon, remove from the sauté pan & set aside.

3.  Meanwhile, toss the butternut squash with a good splash of olive oil (about a couple of tablespoons), making sure all the butternut squash is coated.  Spread the squash on a large baking sheet covered with aluminum foil and sprayed with nonstick cooking spray……this will make removing the squash very easy.  Roast the squash for about 25 minutes, or until nicely browned.  Remove from the oven and allow to cool.

4.  Spread the pecan pieces on a smaller baking sheet & toast for 5 minutes in the oven……remove immediately or you will burn the pecans.

5.  Remove the pomegranate seeds from the pomegranate……using a sharp knife, slice the pomegranate in half, then slice or break the pomegranate into smaller pieces with your hands……remove the covering over each section of seeds & simply “roll” the pomegranate seeds into a bowl.  Be careful not to use too much pressure or you will burst the seeds.
6.  Slice the grapes in half and set aside in a bowl.

7.  When the pecans and squash are cooled to room temperature, combine all the salad ingredients with the baby kale.  Toss to combine……this can be done well ahead of time……even a day in advance, if you wish……I still prefer to combine the salad ingredients the day of serving.
8.  Add the pomegranate vinegar, olive oil, salt, & pepper to taste……serve immediately……or serve the vinaigrette on the side for your guests to add themselves……voilà!

Cranberry Screwdriver
– makes one cocktail

“easy” pearl……Stoli cranberry vodka is my favorite for this cocktail recipe……for added color, add a splash of cranberry juice……

• 1½ ounces cranberry vodka
• ¼ lime wedge
• 3 ounces Minute Maid Kids’ Orange Juice……full of lots of antioxidants & potassium
• ice cubes
• additional lime slices or wedges

1.  Fill a cocktail glass with ice.  Add the cranberry vodka, a good squeeze of lime, & the orange juice.  Stir well, add a lime slice or wedge & enjoy!

Chocolate Chip-Gingerbread Cake
-Makes one 9-inch square or round cake…..serves 8-12 easily for dessert

an easy New Year’s menu to bring good luck……

Happy Everything!  Regardless of what Holiday you celebrate, I think we are all in agreement that December is definitely “The Party Month”.  From school parties to work parties, to everything in between, December becomes a month filled with so many parties and gatherings……you name it, a party is planned for it!  And……everyone gets on the bandwagon……yes, we all get caught up in hosting something……with total confidence until the party is upon us, and then we understandably say to ourselves. “Why did I decide to do this?”  Well, hosting a party is fun……planning would get us into the Christmas spirit, and having a party would make us decorate the house sooner than usual……all good reasons.  However, many of us suddenly panic once we begin planning the menu……there is no need if you make it easy……

This easy Holiday appetizer menu is designed for you……simple & delicious.  The secret to this easy Holiday appetizer menu is that each recipe has 5 ingredients or less!  With all the shopping, wrapping, & decorating still to do……we all need a set of appetizers that are quick & easy to make, inexpensive, & “crowd-pleasers”.  That is one of the difficulties in entertaining, especially at the Holidays……we all want to serve delicious appetizers, and we do not want to serve the same thing as everyone else……

……& we want it easy!  How about RO*TEL “Cups”……yep, 5 ingredients……sausage, RO*TEL, green chilis, Mexican-blend cheese & cream cheese……baked in store-bought fillo cups……these will be gone before you know it!  How about Simply Baked Brie in my new favorite brie baker from Gourmet du VIllage……if you live locally, please go & buy one of these from Carolyn Todd’s in Greensboro……this is the best……top with their Christmas Fruit & Nut Topping, bake & serve with Stacy’s Gingerbread Pita Chips……outrageous!

Next, dates stuffed with goat cheese, honey, pancetta & hazelnuts……add a little back pepper……done!

I also love serving olives……I adapted a recipe from Mario Batali & added Ritrovo Fennel & Salt instead of fennel seeds……add a little orange zest & crushed red pepper……done!  Please visit the Ritrovo website……a must……

Who doesn’t love a little sweet potato biscuit stuffed with a little turkey & cranberry sauce……& a touch of sweet & hot mustard?  Absolutely delicious!  But, I am not about to make sweet potato biscuits, especially when my dear friend, Bobbie Martin, makes the BEST sweet potato biscuits ever!  Currently, you may purchase a dozen of Bobbie’s Sweet Potato Biscuits at the NY Butcher Shop in Greensboro, NOFO in Raleigh, or Reid’s in Charlotte……be watching in the coming months for Bobbie’s Sweet Potato Biscuits to be available for shipping anywhere in the U.S…….if you do not have access yet to these delicious gems, simply substitute your favorite bite-size biscuits or rolls……

next……Rumaki!  This is one of my all-time favorites……whole water chesnuts marinated in soy sauce & brown sugar, then wrapped in bacon & baked in the oven until crispy……these will disappear before your eyes……

Beverages for your party……”sparkling” always is a hit this time of year……whether Prosecco or Champagne……everyone loves bubbly!  Now we need a cocktail……Cranberry-Rumtinis……make this about a week in advance & you will have your guests devouring the cranberries……ridiculously delicious & so festive……

……lastly, we need a little dessert, right?  Every party does!  I love to serve chocolate bark at the Holidays, as it is so easy to make & a little goes a long way……this year, I created Chocolate-Cranberry-Pistachio-Hazelnut Bark sprinkled with my new favorite salt, Ritrovo “Sweet & Salt”……I also adore peppermint, & WIlliams-Sonoma’s Peppermint Bark &  Peppermint Bark Cookies are decadent……any of these will surely be crowd-pleasers……

So, let’s get with the menu……after all, we all have alot to do still…….if it makes you feel any better, we still haven’t decorated our tree……Happy Everything!

An Easy Holiday Appetizer Party Menu:

Rumaki

Assorted Olives with Fennel, Orange & Hot Pepper

Rotel Cups

“Hot & Sweet” Turkey & Cranberry Sweet Potato Biscuits

Christmas Fruit & Nut Brie with Gingerbread Pita Chips

Goat Cheese-Pancetta-Hazelnut-Date “Poppers”

Cranberry-Rumtinis

Chocolate-Cranberry-Pistachio-Hazelnut Bark with “Sweet & Salt”

 Williams-Sonoma Peppermint Bark & Peppermint Bark Cookies

Rumaki
– makes 60 pieces or appetizers

• 3-5 ounce cans whole water chestnuts
• ⅓ cup reduced-sodium soy sauce
• ⅓ cup brown sugar
• 1 pound bacon

1.  Drain & empty the 3 cans of water chestnuts into a lidded bowl.  Set aside.
2.  Combine the soy sauce & brown sugar in a separate bowl & whisk together.  Place in a microwave oven & “nuke” the bowl for one minute.  Whisk again to dissolve the sugar in the sugar……heating the soy sauce will enable this.

3.  Pour the brown sugar-soy sauce mixture over the water chestnuts, secure the lid firmly & shake a few times.  ”Marinade” the water chestnuts for about 2 hours in the fridge.  Shake once or twice……

4.  Drain the water chestnuts in a sieve……save the brown sugar-soy sauce mixture for a chicken/fish/pork marinade……
5.  Preheat your oven to 400º.  Line a large baking sheet with sides with aluminum foil, then spray the foil with nonstick cooking spray……this will make it easier to remove the rumaki from the foil when done.

6.  Cut the bacon into thirds.  Place a water chestnut in the center of each piece of bacon……

……then wrap the bacon around the water chestnut.  Place the rumaki “end sides down” on the baking sheet.
7.  Bake the rumaki for 30 minutes.  When done, simply lift up one side of the baking sheet to allow the bacon fat to “run” to one side……this eliminates “draining” the bacon.  Place on a platter & serve……or keep in a warm oven or warming drawer until the party begins……done!

Assorted Olives with Fennel, Orange & Hot Pepper – adapted from Flavored Olives in Holiday Food by Mario Batali
– makes a pound of flavored olives……enough to serve 30 people

• 1 pound assorted olives (Kalamata, Gaeta, Niçoise, oil-cured, Cerignola, etc.)
• ½ teaspoon Ritrovo Fennel & Salt
• ½ teaspoon hot pepper flakes
• zest of ½ orange

“easy” pearls……most grocery store chains now have “olive bars”……they’re great because you can mix & match and purchase by the pound……if your local grocery store doesn’t have one, usually the International section of most grocery stores will sell various olives in jars……a little more expensive, but olives are a great nibble for both diabetics & those with gluten intolerance……purchasing a Microplane® zester is a must……put it on your wish list for Santa……

1.  Place the olives in a bowl large enough to toss them.  Add the fennel & salt, and the hot pepper flakes.

2.  Using a Microplane® zester, remove half the orange zest into the olives.  Toss well to combine.  Refrigerate until ready to serve.

RO*TEL “Cups”
– makes 90 “cups”

• 1 pound Neese’s sausage
• 2-10 ounce cans RO*TEL® Diced Tomatoes & Green Chilis, drained
• 1-8 ounce package lowfat cream cheese, softened
• 1-4 ounce can diced green chilis
• 2-8 ounce packages Mexican blend shredded cheese
• 6 boxes mini fillo shells

“easy pearls”……I really like The Fillo Factory & Athens® for mini fillo shells……I use them interchangeably……if you cannot find either brand at your grocery or specialty food store, then substitute Sable & Rosenfeld party cups……there are 64 in a package, and these party cups will not hold as much of the filling, so you obviously will make more……purchase 2 packages if ordering online……any leftover filling is scrumptious in an omelette……

1.  Over medium-high heat, break up and brown the sausage until it is crumbly & has a great crunchy crust on the crumbles.  Drain in a fine-mesh sieve……the easiest way to get rid of the grease.  Place into a large bowl.

2.  Add the remaining ingredients……mix well until completely combined.
3.  Preheat your oven to 350º.

4.  Place the fillo shells on a baking sheet (with sides……trust me on this one……these cups will slide all over the place!) lined with either a Silpat® or aluminum foil.  Using a teaspoon, fill each cup with the RO*TEL mixture……do not worry about overfilling; the cheese will melt into the shells & the “cups” will be perfect!
4.  Bake for 15 minutes……either serve immediately or keep in a warming drawer until ready to serve……watch them disappear!

“Hot & Sweet” Turkey & Cranberry Sweet Potato Biscuits
– makes 48 stuffed biscuits

• 4 dozen Bobbie’s Sweet Potato Biscuits or your favorite biscuit/small roll
• 1 pound Boar’s Head Honey Maple Turkey, thinly sliced
• 1 jar East Shore Sweet & Tangy Mustard
• ½ cup homemade or canned cranberry sauce

“easy” pearls……if your local grocery store doesn’t carry Boar’s Head deli meats, ask your deli person for a taste of the sweetest turkey they sell……decide if you like the flavor, or simply use plain turkey……East Shore Mustard is available online & in a multitude of stores, including The Fresh Market & World Market……if you want to make these biscuits ahead of time, I recommend making them about 4 hours head & placing the sandwiches on a large baking sheet……wrap in aluminum foil……warm at 300º for 5 minutes before serving……

1.  Using a sharp knife, carefully slice the biscuits horizontally in half.
2.  Separate the turkey into stacks of 4 slices each.  Cut the stacks into 6 or 8 even rectangles, depending on the size of the slices.

3.  Assembly line……spread a small amount of mustard on the “bottom biscuit halves……place the turkey rectangles on the biscuit, then add a small dollop of cranberry sauce……place the “top biscuit half” on top & press gently……arrange on serving trays & serve!

Christmas Fruit & Nut Brie with Gingerbread Pita Chips
– serves 12-16 or more, depending on the number of other appetizers being served

• 1-8 ounce round Brie or Camembert
• 1 package Gourmet du Village Christmas Fruit & Nut Topping
• ½ cup dried cranberries
• 1 good splash Cointreau or another orange-flavored liquor (about 2 tablespoons)
• 1-7 ounce bag Stacy’s Simply Gingerbread Pita Chips

“easy” pearls……I know that I am being redundant this Holiday season, but if there is one new entertaining gadget I think everyone should have, it is the brie baker from Gourmet du Village……you will find endless ways to use this, from simply baking brie or camembert with one of their great toppings, to baking spinach-arichoke dip……if you live locally or near Greensboro, Carolyn Todd’s carries them……be sure to stop in and bring one home……you will love it……if you have gluten-intolerant guests, serve sliced apples dipped in lemon juice in addition to the pita chips……crisp apples make great “crackers”……

1.  Preheat your oven to 350º.
2.  Unwrap the brie & place in the brie baker.

3.  Mix the Gourmet du Village Christmas Fruit & Nut Topping with the dried cranberries in a bowl, add the Cointreau, & mix the ingredients together well.  Place the  bowl in the microwave & “nuke” the topping for about 20 seconds……

……Spoon the topping over the brie & bake in the oven for 15 minutes.
4.  When the brie is done, remove the brie from the oven, place the lid on the brie to keep the brie warm.  Place on a serving platter with the pita chips.

Goat Cheese-Pancetta-Hazelnut-Date “Poppers”
– makes approximately 72 “poppers”

• 2-8 ounce packages Sunsweet® Pitted Dates
• 1-4 ounce package diced pancetta
• 8 ounces goat cheese
• ½ cup hazelnuts
• 1 tablespoon honey

“easy” pearls……I did add ½ teaspoon each rubbed sage & freshly ground black pepper……these 2 ingredients are completely optional……diced pancetta may be found in many grocery stores, including The Fresh Market, Whole Foods Market, Harris Teeter, to name a few……my favorite goat cheese is the chèvre & honey from Trader Joe’s……& it is a great value……everyone should have a mini-chopper……my favorite is from Black & Decker, and it retails for $13.99 at Amazon.com……the goat cheese mixture keeps well, and is a great appetizer to make for last-minute events……

1.  In a sauté pan over medium heat, brown the pancetta until it is rendered & crispy……about 10 minutes……

2.  While the pancetta is becoming deliciously crispy, remove the goat cheese from its packaging & place in a bowl.  Place the hazelnuts in a mini-chopper & “chop” until the hazelnuts are finely ground.  Add to the goat cheese.  Add the pancetta & the honey (& the sage and pepper, if desired), and using a fork & a rubber spatula……

……mix the ingredients until thoroughly combined.

3.  Open each pitted date by making a slit horizontally on one side of the date, then “unfold” them……

4.  Scoop a third of a regular teaspoon of the cheese mixture & spoon into the date……pinch the date together, if needed, and place on a serving tray……make as many as you need……voilà!

Cranberry-Rumtinis
– makes at least 16 rumtinis……depending on how you serve them……

• 1-12 ounce bag fresh cranberries
• 1 cup water
• 1 cup sugar
• 1 cinnamon stick
• 1-750 ml bottle Cruzan dark rum

“easy” pearl……this is a great drink to make a week before you plan to serve……I also like to freeze this & serve as a slushy……the cranberries are delicious……I have had some guests just ask for a martini glass of the fruit only……

1.  Place the cranberries, water, sugar & cinnamon stick in a saucepan & bring to a boil over medium heat, then simmer over low heat until all the berries have “popped”……turn off the heat & allow to cool, about two hours.
2.  Place the cooled cranberries in a lidded container large enough to hold the cranberries & rum.  Pour the rum over the cranberry mixture, stir a few times, and place in your refrigerator for at least a week.
3.  WHen ready to serve, pour about 2 ounces of the cranberry rum into a martini shaker, add ice, & shake well.  Strain into a martini glass, add a teaspoon or so of the cranberries……& enjoy!

Chocolate-Cranberry-Pistachio-Hazelnut Bark with “Sweet & Salt”
– makes approximately a pound of bark

• 4 cups semisweet or dark chocolate chips
• 1 tablespoon unsalted butter
• ¾ cup dried cranberries
• 1 large splash Absolut Vanilla Vodka
• 1 large splash Cointreau or Triple Sec
• ½ cup shelled pistachios
• ½ cup shelled hazelnuts
• 1-3.5 ounce jar Ritrovo “Sweet & Salt”

“easy” pearl……if you do not have a double boiler, simply place a heat-proof bowl over a pot……this will serve as a double boiler……

1.  Preheat your oven to 350º.

2.  Place the pistachios & hazelnuts on a baking sheet & roast in the oven for 10 minutes.  Remove from the oven, let cool for a few minutes, then place the nuts in a plastic bag & “smash” with a meat tenderizer or pounder to coarsely crush the nuts.  Place in a bowl & set aside.

3.  In a double boiler, melt the chocolate chips over medium heat.  Use a whisk to expedite the process.  Once the chocolate is completely melted, add the butter & whisk until completely combined.

4.  While the chocolate is melting, place the cranberries in a microwaveable measuring cup or bowl, add the vodka & orange liquor, & heat in the microwave for about 20 seconds on high……this will plump & soften the berries.

5.  Line a 9½ X 13-inch baking sheet with parchment paper.  Pour the melted chocolate onto the parchment paper & spread until the baking sheet is completely covered with the chocolate, and you will have about a ¼-inch thickness of chocolate.

6.  Drain the cranberries……save the orange-cranberry-vodka mixture for an after-dinner cordial……sprinkle the cranberries & nuts over the chocolate.  Using a flat rubber spatula, gently press the cranberries & nuts into the melted chocolate and smooth the surface as best you can.

7.  Sprinkle the “Sweet & Salt” over the chocolate bark.  Place in the fridge until completely hardened, about a couple hours.  Break into pieces & serve……

……with the Peppermint Bark & Peppermint Bark Cookies from Williams-Sonoma!

an easy Holiday appetizer menu……5 ingredients or less……